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Crispy-skinned snapper with macadamia cream and spring vegetables
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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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