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Ingredients
  • 6 medium carrots with very fresh tops, carrots peeled and ¼ cup carrot tops reserved
  • 2 tablespoons unsalted butter
  • 2 teaspoons toasted sesame oil
  • Kosher salt
  • Pepper
  • 2 teaspoons black sesame seeds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon finely grated peeled fresh ginger
  • Four 5-ounce skinless sea bass fillets
  • Canola oil, for frying
  • 1 scallion, thinly sliced
  • One 2-inch strip of orange zest, julienned
  • Fleur de sel, for garnish
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