Recipe of Perfect Brad's pecorino panko cod w/ leek & swiss chard sauté

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brad's pecorino panko cod w/ leek & swiss chard sauté. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few components. You can cook brad's pecorino panko cod w/ leek & swiss chard sauté using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Brad's pecorino panko cod w/ leek & swiss chard sauté:

1. Prepare For the cod
2. Take 2 lbs Alaskan cod filets
3. Take 1 1/2 cups flour
4. Get 2 eggs, beaten
5. Make ready 3 cups panko breading
6. Take Sea salt, white pepper, garlic powder, cayenne pepper
7. Get Oil for frying
8. Get For the leek and Swiss chard sauté
9. Make ready 3 large leeks
10. Make ready 1 lg bunch of rainbow Swiss chard
11. Make ready 2 tbs minced garlic
12. Make ready 1 cup salted chicken broth
13. Prepare 1/4 cup dry white wine
14. Make ready 2 tbs white wine vinegar
15. Get 1/4 cup sliced, blanched, almonds
16. Prepare 2 oz prosciutto, chopped
17. Take Black pepper, ground mustard, and a a pinch of cayenne pepper
18. Take Garnish
19. Make ready 6 oz prosciutto
20. Make ready Pecorino Romano cheese
21. Take Lemon wedges

Instructions to make Brad's pecorino panko cod w/ leek & swiss chard sauté:

1. Start with the prosciutto curls. Just tightly roll prosciutto slices. Slice each roll 4 times to get the curls. Place on a greased baking sheet. Either broil or use a toaster oven until they just get crispy.
2. Separate the ribs from the leaves of the Swiss chard. Course chop leaves and set aside. Thinly slice the chard ribs. Cut off the leek leaves. Thinly slice leeks as well. Discard or use the leek leaves for the broth.
3. At the same time, cut cod into 6 oz portions and lightly salt. Set aside for a couple minutes.
4. Prepare the fish batter. Season the flour well with the spices. Mix well. I do my breading in ziplock bags. Less mess. Place seasoned flour in one bag and panko in another. Beat eggs in a shallow dish.
5. In a heated large frying pan, add a little olive oil, leeks and chard ribs. Saute until they sweat off a little. Add garlic and season to taste and continue to sauté for 3 minutes. Add white wine and turn up heat to medium high. Let wine reduce until almost gone. Add the chard greens and the rest of the chard ingredients and mix well. Cover with a lid for 5 minutes. Then remove lid and saute until everything is tender and the liquid has reduced to a sauce.
6. Cooking the chard has to be timed with the fish. First dredge the fish in flour. Then egg, then panko. Coat well. Either deep fry or pan fry until golden brown.
7. Plate swiss chard, arrange fish on top. Squeeze a wedge of lemon over all. Grate a little pecorino on top. Arrange prosciutto crisps around the edge. Serve immediately, and please enjoy.

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