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The ingredients needed to cook Pecan crusted cod with a buerre blanc sauce:
- You need Pecan Crust
- Provide 1 cup pecans, roasted
- Prepare 1/4 cup bread crumbs
- Prepare Fish
- Prepare 2 cod fillets (6oz)
- Provide 2 tbsp olive oil
- Prepare 1/2 tbsp salt
- Get 1/2 tbsp white pepper
- You need 1 tbsp onion powder
- Use 1 tbsp garlic powder
- Use Buerre Blanc
- Use 2 shallots, chopped
- You need 2 clove garlic, minced
- Provide 1/4 cup white wine
- Use 5 tbsp unsalted butter, cold, cubed
- Use 1/2 tsp salt
- Use 1/2 tsp pepper
Instructions to make Pecan crusted cod with a buerre blanc sauce:
- Preheat oven to 400'F.
- In a food processor, combine the pecans and bread crumbs then puree.
- Season fish. Heat oil in pan.
- Add fish to pan and sear for 2 minutes.
- Flip fish then add pecan crust mixture on top of fish. Then place pan in oven.
- Bake for 6-8 minutes or until fish is cooked and crust is golden brown.
- In a small sauce pot, combine the shallots, garlic, and wine together. Bring up to a boil and reduce to a simmer.
- Reduce the wine by half. Then whisk in the butter one cube at a time. Then season. Should be a nice and thick sauce.
- Serve on top of burre blanc sauce.
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