Sea Bass Poached in a Court Bouillon with Sauteed Batonnet of Carrots and Zucchini

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1/4 cup minced shallots

1 tablespoon freshly chopped tarragon

1 tablespoon minced garlic

2 cups court bouillon, recipe follows

4 (4-ounce) sea bass fillets, skin removed

Salt and white pepper

4 ounces, 1 stick, cubed, cold unsalted butter

1 tablespoon freshly chopped chervil, plus more for garnish

2 teaspoons olive oil

1 teaspoon butter

1 1/2 cups carrots, cut into batonnet (1/4 by 1/4-inch by 2 1/2 to 3 inches)

1 1/2 cups zucchini, cut into batonnet

2 tablespoons water

Court Bouillon:

2 quarts water

2 cups dry white wine

1/4 cup lemon juice

1 1/2 cups small dice onion

3/4 cup small dice carrots

3/4 cup small dice celery

1/2 cup small dice leeks

1 tablespoon whole black peppercorns

2 bay leaves

3 sprigs fresh thyme

1/2 bunch parsley stems