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Blue Eye poached in a tarragon broth


  • Put the leek, red onion, carrots, celery, stock, peppercorns, thyme and the bay leaf in a heavy-bottomed pan. Briefly simmer until the vegies are tender. 
  • Add the orange juice and a good squeeze of lemon juice. Stir and reduce a little. 
  • Then place the fish on top, in one layer. Season, cover and gently cook for about 4-5 mins, until firm to the touch. Remove the fish and the thyme.
  • Turn the heat up and stir in the tarragon. Taste the sauce for seasoning. 
  • To serve, spoon a bed of the vegies into individual flat soup bowls with the broth around. Top with the fish and sprinkle a little more broth over.  
  • from "Keep it Simple" by Gary Rhodes


  • 1 small leek, white part only, washed well & finely sliced
  • ½ large red onion, finely sliced into rings
  • 4 baby carrots, finely sliced
  • 1-2 celery stalks, finely sliced
  • 300 ml fish or vegetable stock
  • a few black peppercorns
  • 1-2 thyme sprigs
  • 1 bay leaf
  • 150 ml fresh orange juice
  • ½ lemon
  • 4 x 180 gm fish steaks
  • sea salt & freshly ground pepper
  • 1 tspn chopped fresh tarragon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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