Returns Monday 12 February on TVNZ 2

My Kitchen Rules Australia

Returns Monday 12 February on TVNZ 2

Karen and Ros - Hapuku

with Saffron Vanilla Sauce

Prep time: 30 mins    Cook time: 15 mins    Serves: 6


500g frozen peas

4 x 200g hapuku fillets

2 tbs olive oil

Deep fried eschallots and lemon wedges, to serveSaffron Vanilla Sauce

125ml fish stock

1/2 tsp saffron threads

1 vanilla bean, split, seeds scraped

80ml thickened cream

150g unsalted butter cut into cubesParsnip Puree

70g butter

2 shallots finely chopped

3 garlic cloves, finely diced

3 parsnips, peeled, core removed, finely chopped

120ml cream

30ml milk


  1. To make sauce, place fish stock, saffron and vanilla seeds in a saucepan over medium heat. Simmer until reduced to about 2 tablespoons. Whisk in cream and bring to a simmer. Whisk in butter a cube at a time. Strain.
  2. To make parsnip purée, melt butter in a saucepan over medium heat. Cook shallots and garlic until soft. Stir in remaining ingredients. Bring to a boil. Simmer, covered, until parsnip is very soft. Drain and reserve liquid.
  3. Transfer parsnip mixture to a blender and blend until smooth. Add reserved liquid and blend until to form a smooth puree. Season.
  4. Cook peas in a saucepan of boiling salted water until tender. Drain.
  5. Season fish all over. Heat oil in a large frying pan over high heat. Cook fish, holding down with a spatula to keep flat, for 2 minutes. Turn and cook for about a further 1-2 minutes or until just cooked through. Exact cooking time will depend on thickness of fillets.
  6. Serve fish, parsnip purée and sauce with lemon wedges. Garnish with deep fried leeks.