Remove the stems from the spinach, wash the leaves in several waters, drain.
Peel and wash the carrots, cut them into sticks, cook in boiling salted water, cool in ice cubes, fry quickly in a little butter, set aside.
Pan-fry the fish steaks (salt and pepper) on the skin side in a non-stick pan, keep warm.
In a sauté pan put the rest of the butter, add the spinach, salt and pepper, cover and let the spinach leaves melt over medium heat, about 12 minutes. Pour them through a fine sieve until there is no more liquid.
Arrange the spinach in a circle in the center of a plate, place the cod steak on top, skin on, arrange the carrot sticks all around.
Sprinkle with star anise and paprika.
Add chopped chives.
A creation of Chef Hubert
Happy Holidays everyone
