Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, brad's pecorino panko cod w/ leek & swiss chard sauté. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Nothing is difficult, but everything needs to be done at the same time. Brad's pecorino panko cod w/ leek & swiss chard sauté Alaskan cod filets • flour • eggs, beaten • panko breading • Sea salt, white pepper, garlic powder, cayenne pepper • Oil for frying • large leeks • lg bunch of rainbow Swiss chard Brad's pecorino panko cod w/ leek & swiss chard sauté Alaskan cod filets • flour • eggs, beaten • panko breading • Sea salt, white pepper, garlic powder, cayenne pepper • Oil for frying • large leeks • lg bunch of rainbow Swiss chard Roast the Cod Place cod on prepared baking sheet. Divide topping evenly between cod fillets, pressing firmly into place. Lay cod fillets in a baking dish and season lightly with salt and pepper.
Brad's pecorino panko cod w/ leek & swiss chard sauté is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Brad's pecorino panko cod w/ leek & swiss chard sauté is something that I’ve loved my entire life.
To get started 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 can achieve that.
The ingredients needed to make Brad's pecorino panko cod w/ leek & swiss chard sauté:
- Get For the cod
- Make ready 2 lbs Alaskan cod filets
- Make ready 1 1/2 cups flour
- Make ready 2 eggs, beaten
- Get 3 cups panko breading
- Get Sea salt, white pepper, garlic powder, cayenne pepper
- Get Oil for frying
- Make ready For the leek and Swiss chard sauté
- Make ready 3 large leeks
- Get 1 lg bunch of rainbow Swiss chard
- Take 2 tbs minced garlic
- Get 1 cup salted chicken broth
- Make ready 1/4 cup dry white wine
- Get 2 tbs white wine vinegar
- Prepare 1/4 cup sliced, blanched, almonds
- Prepare 2 oz prosciutto, chopped
- Take Black pepper, ground mustard, and a a pinch of cayenne pepper
- Prepare Garnish
- Get 6 oz prosciutto
- Prepare Pecorino Romano cheese
- Prepare Lemon wedges
Then place each pork chop on your pan. Assemble salad: Put kale in a large bowl. Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Stuffed peppers with israeli couscous and herb oil. shrimp tostadas with black beans and lime yogurt.
Instructions to make Brad's pecorino panko cod w/ leek & swiss chard sauté:
- 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.
- 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.
- At the same time, cut cod into 6 oz portions and lightly salt. Set aside for a couple minutes.
- 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.
- 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.
- 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.
- 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.
Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. Stuffed peppers with israeli couscous and herb oil. shrimp tostadas with black beans and lime yogurt. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Approximately half of a loaf will make a baking pan of panko.
So that is going to wrap it up with this special food brad's pecorino panko cod w/ leek & swiss chard sauté recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
