Young carrot and leek broth:
Juice the carrot and leeks in a juicer. Heat the juice in a sauce pot with shallot and garlic for about 5 minutes. You don’t want to cook it for any real period of time because it will lose its raw carrot flavor. Pour broth into a blender and blend on high. Add butter a little at a time until it is fully emulsified in the broth; season with salt, white pepper and a little lemon juice to brighten the broth.

Buttered quinoa:
To cook the quinoa, simmer on medium heat with orange juice until the kernels begin to bloom and cook about 12 minutes. (If orange juice dissipates too far down, just add hot water and continue to cook until done.) While quinoa cooks, clean the Brussels sprouts by cutting in half through the stem and then removing the stem to completely separate the leaves. Toss leaves in very little oil and salt, and then lay out on a foiled cookie sheet and place under a 500°F broiler until they blister and char slightly. Fold in walnuts and Brussels into the quinoa, and finish with butter. Add apricots just before you serve.

To plate:
4 pieces snapper
6 stems asparagus, peeled and soaked in ice water
4 baby carrots shaved paper-thin on a mandolin and soaked in ice water
extra virgin olive oil
buttered quinoa
carrot broth
1/2 lemon

Preheat oven to 400˚F. Season snapper with salt and pepper and brown fish in a hot pan with a little bit of oil, about 3 minutes each side. Finish in oven for 3 minutes or until desired doneness. To serve, brush a little softened butter on each fish with a couple drops of lemon juice. Place hot buttered quinoa in a pile in the middle of the bowl. Place snapper on top of the quinoa and drizzle carrot broth around the quinoa. Toss shaved carrot and peeled asparagus in a bowl with a little sea salt and olive oil and put on top of the fish like a salad.