In a small pan, arrange fillets in
a single layer. Cover with water
until fillets are just submerged.
Remove fillets and set aside. Add garlic, carrot, herbs, peppercorns,
and wine. Bring to a boil,
season with salt, then turn off
heat; add fillets skin-side down,
and cook, covered, until slightly
underdone in the center, about
10 minutes per inch of thickness.
Reserve the poaching liquid and,
once cool, combine with fillets.