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In saucepan, boil carrots, stock and heavy cream 20 minutes, until carrots are tender. Mash and season with sea salt and pepper, to taste. In bowl, toss sliced radish, oil, and vinegar; season. In skillet, melt butter over medium-high. Season fish; add to skillet. Cook 3 minutes per side, basting with butter until fish is opaque. Transfer to plate. In same skillet, cook sliced radish 2 minutes, until tender. Top carrot mash with fish, and sliced radish.