Let’s Crumble
Cut 2 ounces of Meat off of the Ham Hock and place into Food Processor. Pulse until you have created a very small chop.
Add ¼ cup bread crumbs, ½ tsp no-salt seasoning, ¼ cup panko crumbs, ¼ tsp ground black pepper, ¼ tsp garlic powder, ½ tsp dried basil and ½ ounce Parmigiano Reggiano grated cheese. Pulse all of your ingredients till they resemble large bread crumbs.
In three separate containers add ¼ cup all-purpose flour, egg wash and three quarters of the crumble. (Reserve 3 Tbsp for your Asparagus)
To make the egg wash, crack 1 egg open and separate the egg white and discarding the yoke. Add 1 ½ shell of water into the whites beat with a fork. Pour the egg wash into your center container.
Pre-heat oven to 350 degrees f.
Time to Bread and Roll the Fish
Place one fillet into flour and flour both sides of fish.
Place floured fish into egg wash and coat both sides.
Place egged fish into crumble and coat both sides.
Lay the fish flat on a plate and roll fish towards the opposite end.
Form a complete rollup then place a toothpick through the end
holding the fish rollup together. Spray a baking sheet with olive oil spray.
Place the rollups into the baking dish.
Asparagus Time
Rinse the asparagus with cool water. Pat dry with paper towel. The woody root needs to be snapped off as it is too hard to eat.
Take the end of the asparagus between your thumb and forefinger in both hands and bend until it breaks.
The asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins.
So you don't need to worry about breaking off too much or too little.
Continue until all of the asparagus are done
Place into baking dish next to the fish. Pour 1 tsp of extra virgin olive oil onto the asparagus. Using your hands move the asparagus around in the dish to coat all of the asparagus. Pour 3 Tbsp of the crumble over the asparagus and Mix through to coat.
Place the fish and asparagus into the oven. Bake for 20 minutes until the fish is crunchy yet flaky.
Lemon Aioli
In a blender - Add Lemon Juice & Zest, Dill and Cilantro. Pulse several time to puree. Add Seasonings: Garlic Powder,Black Pepper, No-salt seasoning. Pulse to mix then add Extra Virgin Olive Oil and Vegenaise (Mayo made without eggs). Pulse until you have a smooth creamy aioli.
Drizzle the aioli over your asparagus and around the fish at serving time…
Basa Fillet & Asparagus
in a Ham Hock Crumble with Lemon Aioli
Serving's: 6
Per Serving: - Calories 389; Sodium 188 mg;
Fat 22g; Protein 33 g; Carbohydrate 18g;
Cholesterol 66 mg; Dietary fiber 2g
Basa Fillet or any firm white fish
Fresh Asparagus
Smoked Ham Hock
Panko Japanese Bread Crumbs
Bread Crumbs - unsalted
All-Purpose Flour
Parmigiano Reggiano - ¼ cup grated
Extra Virgin Olive Oil
Olive Oil Spray
Egg White
Water
Red Pepper Flakes
No Salt Seasoning (Kirkland)
Dried Basil
Lemon – Juice & Zest
Fresh Dill
Fresh Cilantro
Vegenaise
Garlic Powder
Ground Black Pepper
