Recipe: Tasty Brad's pecorino panko cod w/ leek & swiss chard sauté

Brad's pecorino panko cod w/ leek & swiss chard sauté.

You can have Brad's pecorino panko cod w/ leek & swiss chard sauté using 21 ingredients and 7 steps. Here is how you achieve that.

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

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

Brad's pecorino panko cod w/ leek & swiss chard sauté instructions

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..