A while back I made a marble/mosaic with poached carrots and coconut cream cheese. The base was quite tasty though I had no use for it. Well, over the past several days Aki has made a variety of interesting pickles--from dried fruits to lime and chili. One of the most striking pickles she made consisted of finely slivered carrots, allspice, mustard seeds and wine vinegar. When the pickle matured we had a crisp intense carrot-vinegar-spice combination. With Aki's pickle as the cornerstone, I revisited the marble of carrot and coconut cream cheese. We paired these two bases with slow cooked turbot and finished the dish with a carrot caramel. We shall be using this preparation this evening.