Homemade Dill Scented Fish Fingers With Grilled Asparagus

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
•black pepper
•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.

Step 1:

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.

Step 2:

Cut the fillet into fingers that are more or less the same size.

Step 3:

Dip the fish in the egg white.

Step 4:

Then toss the fish in the breadcrumbs making sure they are evenly coated.

Step 5:

Line a baking tray with baking parchment, grease the paper with a drizzle of extra virgin olive oil and put the fish fingers in the tray. Dress it up with an extra drizzle of olive oil and grill in the oven turning halfway through cooking. It should take between 10 to15 minutes, or until the breadcrumbs are golden brown and the fish is cooked through.
Mix the mayonnaise with the remaining chopped dill.
Serve your fish on a bed of asparagus along with thin lemon slices and the dill mayonnaise.

Step 6:

P.S. The Patty

I apologize for the bad photo of my little dumpling, but today I had to use my camera and not Andrea’s professional one. While not being a photographer myself I noticed that since I’ve been using Andrea’s camera I cannot take decent pictures with non professional cameras anymore.
But back to the dumpling.
Every time I make something where breading is involved, and I really mean every time, I have some leftover egg and bread mix. As you cannot use them anymore there is a tendency to throw them in the bin. I can’t face throwing food so I always mix everything that’s left and make a little patty. I cook it with whatever I’m preparing and eat it with my meal. I know it's a weird thing to do, but I can’t make myself chucking something edible. Thus the patty was born.