Seared Spiced Fish with Carrot Purée
Seared Spiced Fish with Carrot Purée
Ingredients
- 3 1/2 cups (400 g) carrot slices
- 1 stalk celery, chopped
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 1/4 cups (310 ml) chicken broth
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) sweet paprika
- 1 tbsp (15 ml) garlic powder
- 1 tsp (5 ml) sugar
- 1 tsp (5 ml) celery salt
- 1 pinch cayenne pepper
- 1 1/2 lb (675 g) firm white fish (cod, halibut, etc.), cut into 4 steaks
- 2 tbsp (30 ml) butter
- 8 cups (225 g) Swiss chard, blanched for 3 minutes in salted boiling water
- Salt and pepper
Instructions
- In a large pot, bring the chicken broth to a boil with the carrots, celery, shallot and garlic. Let simmer for 20 to 25 minutes, or until the carrots are tender.
- In a food processor or with an immersion blender, purée the vegetables and butter until smooth. Season with salt and pepper. Keep warm.
Seared Spiced Fish with Carrot Purée