Seared Spiced Fish with Carrot Purée

Ingredients

• Carrot Purée

  • 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

• Fish

  • 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