Poached Sea Bass With Lemon Butter

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1 quart water

2 cups Vinho Verde or other dry white wine

1 large leek, split lengthwise and thinly sliced crosswise

1 large carrot, thinly sliced

1 bay leaf

Salt and freshly ground pepper

Eight 4-ounce sea bass or cod fillets with skin

4 tablespoons unsalted butter

3 tablespoons fresh lemon juice

2 hard-cooked eggs, chopped

2 tablespoons chopped parsley

2 tablespoons chopped chives

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Use Real Butter