Gently peel the skin from <quantity>5</quantity> baby carrots, taking care to keep them intact. Trim the stems and wash them thoroughly

Make a small cut down the length of <quantity>3</quantity> small leeks, cutting all the way to the bottom. Rinse the interior of the leeks thoroughly and set them aside

Halve the baby carrots, then cut the top halves into two pieces lengthwise

Cut each leek into three pieces

Heat <quantity>1<unit>cup</unit></quantity> of water and <quantity>3<unit>tbsp</unit></quantity> of butter over medium heat until the butter melts and the mix begins to boil

Add the carrots to the hot mix and simmer for 5m

Add the leeks and simmer them for 5m until the sauce is reduced

Add <quantity>150<unit>g</unit></quantity> of butter in a small casserole. Melt over low heat and set aside

Add <quantity>3</quantity> egg yolks to a pan

Add <quantity>1<unit>tbsp</unit></quantity> of white wine vinegar

Add salt and black pepper to taste. Whisk vigorously over low heat until the eggs turn thick without being scrambled or having air bubbles

Slowly add the melted butter while whisking

Whisk until it reaches a thick and airy consistency. The hollandaise sauce is ready

Score the skin of <quantity>1</quantity> white fish fillet, being careful not to cut into the flesh

Drizzle olive oil in a frying pan over medium heat. Grill the white fish skin-side down and season with salt to taste

When the skin of the fish is golden brown, reduce the heat to the lowest setting. Add <quantity>1½<unit>tbsp</unit></quantity> of butter and <quantity>1</quantity> small bunch of thyme. Spoon the hot butter over the fish for 4m, until the fish is firm

Plate the vegetables, garnishing with nasturtium and edible flowers

Add the white fish fillet and the Hollandaise Sauce on top. The fish & glazed vegetables is ready

Enjoy this buttery and delicious meal!