Peel the carrots, cut into small cubes, and cook in boiling salted water with lemon juice and 15 g sugar. Mash most with a fork, reserving some cubes for garnish. Stir in half the cream; season with salt and pepper.
Portion the cod with skin into 4 x 160 g steaks. Brush with olive oil, grill skin-side down, then finish cooking in the oven.
Peel and seed one cucumber, blend, and strain. Warm the juice with half the chopped verbena leaves to infuse. Add remaining cream, season, strain, and emulsify into a smooth sauce.
Cut the second cucumber into fluted slices, blanch, and reserve.
Finely chop the chives.
On each plate, arrange blanched cucumber slices in a crown. Spoon around some sauce. Center the cod steaks with 1-2 quenelles of fork-mashed carrots.
Garnish with reserved carrot cubes, chives, and verbena leaves. Add leek julienne if desired. Use dried verbena out of season.
A creation of Chef Hubert.
