with Corn, Leeks, Asparagus and Orzo
- 4 T butter
- 3 leeks, white and pale green part only
- 4 ears of corn
- 1lb asparagus, med-sized with woody stalks trimmed
- Salt and pepper
- 3T olive oil
- 3-4 green onions, minced and divided in half
Cut asparagus 1/3” thick on diagonal. Take leeks and cut in half lengthwise. Then cut each half in half again. Now slice cross wise ¼” thin. Wash and dry the leeks thoroughly making sure there is no grit left. Shuck the corn, remove excess silk fronds and cut kernels off the cob.
Melt butter in a medium sized saucepan over medium heat. Sweat the leeks until translucent. Increase the heat to high and add the corn and sauté, stirring until tender about 3-5 minutes. Add asparagus and cook just until they turn bright green. Salt and pepper to taste.
Cook 1 cup dry Orzo according to instructions on box. Drain orzo thoroughly. Toss finished vegetables with cooked orzo and drizzle with olive oil. Sprinkle with 1/2 of minced green onion and salt to taste.
- 8 – 12 small fillets of perch
- Salt and white pepper
- Olive Oil
- 1T butter
Generously season both sides of fish fillets with salt and white pepper. Heat large sauté pan over high heat. Add 3-4T olive oil with 1T butter and heat. Brown fillets in skillet for about 2 minutes and turn over. Sear for another 1-2 minutes or until just cooked through.
Mound vegetable orzo on plate. Place fillets on top of orzo and offset a little from each other. Garnish with rest of minced green onions and serve.