In the Bag: Trout, asparagus and spring onion!

When I saw this event at "A Slice of Cherry Pie" I was so excited!!!! I love to cook with seasonal ingredients. It's tasty, it's cheap and it gives me the chance to go to Salzburg local market. And that is always a pleasure!!!
I was thinking what should I cook with these three ingredients, and I found an old recipe from some magazine bought ages ago in Spain. It was deep-fried trout and I thought that it would be a good fit to an asparagus and spring onion dip. And that's what I made for the first "In the Bag"!



Here comes the recipe:

Ingredients (2 serves)

For the trout:
2 trout fillets pinboned and cut in strips
1 teaspoon thyme
½ teaspoon grated orange zest
½ teaspoon grated lemon zest
1 teaspoon backing powder
75 gr. flour
1 egg
1 cup vegetable oil
salt and pepper

For the dip:
½ cup ricotta cheese
½ cup chopped cooked asparagus
2 spring onions
salt and pepper

Method:
Combine the 4 first ingredients in a bowl and let it rest for 2 hours.
Whisk together flour, egg, baking powder and a pinch of salt with a little cold water in another bowl (it should look like pancake mix). Allow it to rest for 2 hours.
Meanwhile, you can prepare your dip. In a food processor, mince the onions with the cooked asparagus. Then add your ricotta cheese and mix it well. Give it a good pinch of salt and pepper (to taste).
Then dip the trout strips in your flour mix and deep-fry it in your hot vegetable oil.
Put it on some kitchen paper and then transfer the strips to the serving dish.
You can also dip in this mixture some cooked asparagus and deep-fry it along with the trout strips!
Serve inmediately with the dip on the side.

This makes a lovely light “Finger Food” dinner for eating while watching your favorite song contest on TV!!!!!