DIRECTIONS
Cut the carrot and zucchini into very thin matchstick-size strips.
Put the vermouth in a large, heavy skillet.
Add the carrots and poach for 6 minutes.
Add the zucchini and cook, covered, another 4 minutes.
Place the vegetables on a heated platter, reduce the wine to a few tablespoons and add cream and onion.
When hot, add the fillets, cover, and simmer until they flake when tested with a fork.
Place them on a warm platter, season with salt and pepper and surround with the poached vegetables.
Pour the cream/wine mixture over the fillets and dust with the paprika.
Serves 4.