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