Prepare the spinach by removing the stems, washing the leaves thoroughly in several changes of water, and draining well.
Peel and wash the carrots, then cut them into sticks. Blanch in boiling salted water, shock in ice water, and quickly sauté in a little butter. Set aside.
Season the cod fillets with salt and pepper. Pan-fry skin-side down in a non-stick pan until golden and cooked through. Keep warm.
In a sauté pan, melt the remaining butter, add the spinach, season with salt and pepper, cover, and wilt over medium heat for about 12 minutes. Drain through a fine sieve to remove excess liquid.
Arrange the wilted spinach in a circle in the center of each plate. Place a cod fillet on top, skin-side up, and surround with carrot sticks.
Sprinkle with star anise powder and paprika. Garnish with chopped chives.
A creation of Chef Hubert, whose decades of culinary expertise bring simple ingredients to gourmet heights.
Happy Holidays everyone!
