Peel the carrots, cut them into cubes, cook in boiling salted water with lemon juice and 15 g of sugar, mash with a fork except for a small part that you keep for decoration, add half cream, salt and pepper.
Cut the fish with its skin into 4 x 160 g steaks, coat with olive oil and grill on the skin, then finish cooking in the oven.
Peel a cucumber, seed and pass through a blender, filter. In a saucepan put the cucumber juice, half the chopped verbena leaves, leave to infuse in a warm place, add the rest of the cream, salt and pepper, filter, emulsify.
Cut the other cucumber into fluted slices, blanch, set aside
Finely chop the chives.
Arrange the cucumber slices in a crown on each plate, add a little butter-vanned sauce, in the middle, arrange the fish steaks, with a quenelle or two of mashed carrots with a fork on the side.
Decorate with reserved carrot cubes, chives and a few verbena leaves. You can garnish with a jumble of leeks.
Out of season use dried verbena leaves.
A creation of Chef Hubert
