-
1
Peel the carrots, and cut them into 3-inch pieces.
-
2
Then, cut each piece into 1/8-inch slices.
-
3
Stack the slices together, and cut them into 1/8-inch strips (julienne).
-
4
You should have about 2 cups of julienned carrot.
-
5
Peel the lemon with a vegetable peeler, removing the peel in long strips.
-
6
Pile the strips together, and cut them into a fine julienne, making about 1 tablespoon.
-
7
Cut the lemon in half, and press the halves to extract 2 tablespoons of juice.
-
8
In a large saucepan (preferably stainless steel), combine the carrots, lemon peel, lemon juice, scallions, red onion, white wine, salt, thyme leaves and pepper with 3/4 cup water.
-
9
Bring the mixture to a boil over high heat, cover, reduce the heat to low, and boil gently for 10 minutes.
-
10
Fold each of the hake fillets in half and arrange them carefully on top of the vegetables in the saucepan.
-
11
Cover, return the mixture to a boil, reduce the heat and boil gently for 5 minutes.
-
12
The hake should be barely cooked through.
-
13
Lift the fish from the saucepan and arrange it on a platter.
-
14
Add the olive oil and butter to the vegetable mixture in the pan, and bring it to a strong boil over high heat.
-
15
Continue to boil for about 20 to 30 seconds, until the mixture is emulsified.
-
16
Pour over the fish, and serve immediately.
