Prepare the fish according to the cooking instructions.
Wash and peel the carrots and the asparagus. Cut the vegetables into thin slices using a vegetable peeler.
Heat up the butter in a saucepan, add the flour and cook for one minute, constantly stirring. Add the vegetable broth and the cream and let it come to a boil. Add the vegetable slices and the peas and cook for a few minutes. Season to taste with salt and nutmeg.