Crispy-skinned snapper with macadamia cream and spring vegetables
TM6 TM5

Crispy-skinned snapper with macadamia cream and spring vegetables

4.3 (17 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
2854.6 kJ / 679.7 kcal
Protein
31.9 g
Carbohydrates
14 g
Fat
53.8 g
Saturated fat
14.9 g
Fiber
8.4 g
Sodium
1510.1 mg

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