Crispy-skinned snapper with macadamia cream and spring vegetables

Macadamia cream

• 50 g sourdough bread cut into pieces
• 175 g milk
• 35 g extra virgin olive oil
• 150 g macadamia nuts toasted
• 2 tsp Dijon mustard
• 1 lemon zested and juiced
• 50 g apple cider vinegar
• sea salt to season
• ground black pepper to season

Spring vegetables

• 500 g water
• 1 tsp sea salt
• 200 g green beans trimmed
• 2 bunches asparagus trimmed
• 250 g fresh green peas
• 2 sprigs fresh mint leaves only, roughly chopped

Crispy-skinned snapper

• 100 g salted butter
• 6 snapper fillets, skin on
• sea salt flakes to season
• ground black pepper to season
• 4 tbsp vegetable oil
• 1 lemon juice only