Spring brings some of my favourite vegetables, asparagus are among these. I think I love them because, apart from their flavour, just like cherries, asparagus are on the tables so briefly that we are left with the desire to have more. Their unique flavour blends perfectly with the fish fillets. Today I wanted to combine it with some flavoursome fish fingers taste that could pare asparagus fierce character. The recipe is simple and fast.
For 2 people:
•250 g of fish fillet, choose your favourite long as it's a bit thick in order to make “fingers” out of it
•1 slice of rye bread + 1-2 tablespoons of breadcrumbs
•1 handfull of dill
•1 clove of garlic
•1 bunch of asparagus
•1 egg white, lightly beaten
•extra virgin olive oil
•sea salt flakes
•3 teaspoons of mayonnaise
•1/2 lemon, thinly sliced
Preheat the grill to high. I turned on the grill plus fan option. Wash the asparagus, cut the woody end of the stem and put them in a non-stick or cast-iron pan, toss with a little olive oil, a pinch of salt and let them grill on high. Once cooked you can cover the pan with a lid and keep warm. Cut the bread in big chunks and put it in a small blender along with the garlic, 3/4 of the dill, a pinch of salt, some freshly milled black pepper and reduce to crumbs.
Take two deep dishes, place the egg whites in one, and the dill flavoured breadcrumbs in the other. Pat the fish fillet with kitchen paper.