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1
Preheat the oven to 400 degrees.
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2
Season the inside cavity of the fish with 1 teaspoon of salt and stuff it with the whole fennel branches and leaves.
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3
In a large bowl, mix together the kosher salt, egg whites and chopped fennel.
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4
Place a piece of baking parchment over a sheet pan and with a spatula spread out the salt mixture to make a bed big enough for the fish, about 1/2-inch thick.
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5
Lay the fish on the bed of salt.
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6
Using your hands, encase the fish in the remaining salt and smooth it to an even thickness with a spatula.
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7
Bake the fish for 50 minutes.
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8
To make the vegetables, cover the beets with cold water and cook over high heat, covered, for 10 minutes.
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9
Drain immediately and immerse in cold water to stop the cooking process.
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10
Prepare the carrots the same way, but cook for 5 minutes.
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11
Bring 1 1/2 cups of water to a boil, cook the scallions for 3 minutes, drain and immerse in cold water.
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12
Add the peas to 1 cup of boiling water and cook for 2 minutes.
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13
Drain and cool under cold water.
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14
Set the vegetables aside in separate bowls.
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15
To make the vinaigrette, combine the shallot, vinegar, olive oil, salt and pepper.
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16
When the fish is done, remove from the oven and let cool slightly.
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17
Meanwhile, combine the parboiled vegetables in one bowl and the lettuces in another and dress each with some of the vinaigrette.
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18
To serve the fish, insert a knife along the edge of the salt crust.
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19
Carefully lift off the crust and pull the skin away from the fish.
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20
Work from the dorsal and ventral sides into the center to cut serving-size fillets.
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21
Remove the bones and continue to cut out the bottom pieces, removing skin as necessary.
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22
Put a fillet alongside a mound of lettuce topped with vegetables on individual plates, garnish with the blossoms and serve.
