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Mondays, Tuesdays & Wednesdays | TV2

Ep 39 Ash and Camilla: Barramundi with Potato Scales and Beurre Blanc

Prep: 1 hour

Cook: 50 mins

Serves: 4




  • 8 baby heirloom carrots, peeled
  • 1 tbs olive oil
  • 3 sprigs thyme
  • 2 large potatoes, peeled
  • 4 x 150g barramundi fillets
  • 100g clarified butter
  • Thinly sliced baby beetroot, to garnish


White Wine Reduction

  •  200ml white wine
  •  100ml white wine vinegar
  •  1 eschallot, thinly sliced
  •  1 garlic clove, thinly sliced
  •  4 peppercorns
  •  1 bay leaf

Parsnip Puree

  • 50g butter
  • 4 parsnips, peeled, chopped
  • 1 leek, chopped
  • 250ml chicken stock
  • 250ml water
  • 250ml thickened cream

Beurre Blanc

  • 100ml white wine vinegar reduction (as above)
  • 60ml thickened cream
  • 400g cold butter, cut into 2cm cubes



1. To make white wine reduction, bring all ingredients to a simmer in a small saucepan. Simmer until reduced by half. Strain and discard solids. Set aside 100ml for the beurre blanc.
2. Preheat oven to 180C.
3. Place carrots and thyme on an oven tray. Drizzle with oil. Season. Toss to combine. Roast for 20-30 minutes or until tender.
4. To make parsnip purée, melt butter in a saucepan over low heat. Cook parsnips and leek, stirring occasionally, for 10 minutes (do not allow to colour). Add stock and water. Simmer, covered, until very soft. Drain. Transfer vegetables to a blender. Blend until smooth. Add cream. Blend until combined. Season.
5. To make potato scales, thinly slice them using a mandolin. Using a 2cm round cutter, cut rounds from potato slices.
6. Place fish on a clean work surface, skin side down. Brush with clarified butter and arrange ‘scales’ in rows, slightly overlapping. Brush again with clarified butter and season. Set aside.
7. To make beurre blanc, bring reduction and cream to a boil. Gradually whisk in butter, a cube at a time, ensuring each cube is fully melted and incorporated before you add the next. Whisk until smooth and thick. Season.
8. Heat an ovenproof frying pan over medium-high heat. Add fish fillets, ‘scale’ side down. Cook for 2 minutes.
9. Transfer to the oven for about 3 minutes or until fish is cooked as desired and potato scale layer is golden and crisp. Peel away skin. Gently remove fish from pan using a fish slice, to ensure potato ‘scale’ layer remains intact.
10. Serve fish with purée, carrots and beurre blanc. Garnish plate with beetroot.


  • To clarify butter, melt it over a low heat. Skim away froth from surface. Slowly pour liquid butter into a bowl, holding back the white milk solids in the bottom of the pan.
  • As the wine is an integral part of the beurre blanc flavouring, it is important you use a wine that you would be happy to drink, rather than just cook with.
  • This parsnip purée would also be great served with roast chicken or pork or any other fish dish.