Sea and wine pairings All the recipes Muscadet Coteaux de la Loire Brill fillets, tangy carrot-raspberry purée and baby carrots al dente By Nicolas Guiet, l’U.Ni – Nantes For 4 Ingredients : 1 brill (1.2 kg [2.6 lb.]) or 4 fillets (150 g [5.3 oz.] each) 2 bunches carrots 2 bunches baby rainbow carrots 1 bunch green asparagus White balsamic vinegar White balsamic cream White vinegar Espelette pepper Cumin powder 8 raspberries Vino cotto Step 1 : Fillet the brill and trim the 4 fillets to make equal portions. Step 2 : Season with salt, pepper and olive oil. Wrap in film in an airtight fashion. Bake at 70°C (158°F) for 20 minutes. Open each papillote just before serving. Step 3 : Peel the bunches of carrots. Set aside 4 for the juice. Cut in small rounds and cook in a pot of salted boiling water. Step 4 : Once they are cooked, blend them with the raspberries, a dash of each vinegar and a dash of Vino Cotto. Add a touch of Espelette pepper. Step 5 : Juice the 4 remaining carrots and season with a touch of cumin powder, a dash of white vinegar and a dash of white balsamic cream. Step 6 : Immerse the baby carrots in a pot of salted boiling water. As soon as you can slice into the center of a carrot with the tip of a knife, place them in ice-cold water. Once they are cold, rub them between your fingers to remove the skin. Step 7 : Reheat the different ingredients and spoon the purée on a plate in the shape of a drop. Then arrange the baby carrots and fish on top in an attractive fashion. Emulsify the carrot juice and spoon the foam onto the edge of the purée. Share