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

Name: How to cook Brad's pecorino panko cod w/ leek & swiss chard sauté - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

wingmaster835

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

This is a fast paced recipe as far as timing goes. Nothing is difficult, but everything needs to be done at the same time.

Ingredient

Food ration :

3-4 servings

Cooking time :

30-45 minutes

2 lbs

lg bunch of rainbow Swiss chard

2 tbs

Cooking instructions

* Step 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.

* Step 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.

* Step 3

At the same time, cut cod into 6 oz portions and lightly salt. Set aside for a couple minutes.

* Step 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.

* Step 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.

* Step 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.

* Step 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.

Note: if there is a photo you can click to enlarge it