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The Secret to Preparing Yummy Pecan crusted cod with a buerre blanc sauce

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Pecan crusted cod with a buerre blanc sauce

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Here are the ingridients that are required to make a tasty Pecan crusted cod with a buerre blanc sauce:

  1. Take of Pecan Crust.
  2. Prepare 1 cup of pecans, roasted.
  3. Take 1/4 cup of bread crumbs.
  4. Use of Fish.
  5. Use 2 of cod fillets (6oz).
  6. Take 2 tbsp of olive oil.
  7. Get 1/2 tbsp of salt.
  8. Take 1/2 tbsp of white pepper.
  9. You need 1 tbsp of onion powder.
  10. Prepare 1 tbsp of garlic powder.
  11. You need of Buerre Blanc.
  12. Get 2 of shallots, chopped.
  13. You need 2 clove of garlic, minced.
  14. Get 1/4 cup of white wine.
  15. Prepare 5 tbsp of unsalted butter, cold, cubed.
  16. Get 1/2 tsp of salt.
  17. Get 1/2 tsp of pepper.

Done with the ingridients? Here are the instructions on serving Pecan crusted cod with a buerre blanc sauce:

  1. Preheat oven to 400'F..
  2. In a food processor, combine the pecans and bread crumbs then puree..
  3. Season fish. Heat oil in pan..
  4. Add fish to pan and sear for 2 minutes..
  5. Flip fish then add pecan crust mixture on top of fish. Then place pan in oven..
  6. Bake for 6-8 minutes or until fish is cooked and crust is golden brown..
  7. In a small sauce pot, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer..
  8. Reduce the wine by half. Then whisk in the butter one cube at a time. Then season. Should be a nice and thick sauce..
  9. Serve on top of burre blanc sauce..

Keep sauce warm while fish is Thanks – it's very rich, but I liked the tang that the horseradish gave the sauce. It's equally good with a couple of finely chopped shallots instead of. View top rated Beurre blanc sauce recipes with ratings and reviews. Pecan-crusted Gulf Fish of the Day with Rum Beurre Blanc. This is "Baked Cod with Beurre Blanc Sauce" by WILLIAMS PHOTO AGENCY on Vimeo, the home for high quality videos and the people who love them.

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