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1
Chop 4 of the carrots into 1/2-inch pieces.
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2
In a medium saucepan of salted boiling water, cook the chopped carrots until tender, about 15 minutes.
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3
Drain well.
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4
Transfer the carrots to a blender, add the butter and sesame oil and puree until smooth; season with salt and pepper and keep warm.
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5
Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until fragrant, 2 minutes.
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6
Transfer to a plate.
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7
Using a vegetable peeler, shave the remaining 2 carrots lengthwise into ribbons.
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8
In a medium bowl, toss the carrot ribbons with the olive oil, lemon juice and ginger and season with salt and pepper.
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9
Season the sea bass with salt and pepper and arrange in a steamer basket set in a saucepan over simmering water.
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10
Cover and steam until just white throughout, 4 to 5 minutes.
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11
Meanwhile, in a small skillet, heat 1/8 inch of canola oil.
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12
Add the carrot tops and fry over moderate heat until deep green, 1 to 2 minutes.
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13
Transfer to a paper towellined plate to drain; the carrot tops will crisp as they cool.
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14
Spread the carrot puree on plates; top with the steamed fish and carrot salad.
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15
Garnish with the sesame seeds, fried carrot tops, scallion and orange zest.
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16
Sprinkle with fleur de sel and pepper and serve.
