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1
To prepare snapper: Heat oven to 400 degrees.
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2
Finely grate zest of lemon and orange into a large bowl.
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3
Squeeze juices from lemon and orange into a separate bowl, and reserve for preparing nage.
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4
To bowl of zests, add the salt, juniper berries, fennel seed, star anise and egg whites.
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5
Mix well.
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6
Spread half the mixture flat on a baking tray.
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7
Rub snapper all over with olive oil, and place on top of salt mixture.
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8
Spread with remaining salt mixture, patting it down and leaving mixture thinner at edges than on top.
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9
(This is where crust will be cracked after baking.)
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10
Bake 30-35 minutes for medium-rare fish, 40 to 45 minutes for medium.
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11
While fish bakes, prepare nage and vegetables: Melt 2 tablespoons butter in a saute pan over medium heat.
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12
Add onions, and saute until translucent, about 4 minutes.
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13
Add endive and carrots, and saute for 2 minutes.
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14
Add wine, reserved lemon and orange juice and saffron.
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15
Raise heat to medium-high and boil until nage is reduced by about a third, about 5 minutes.
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16
Remove nage from heat.
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17
Using a slotted spoon, transfer vegetables to a bowl, and set them aside.
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18
Return pan to low heat, and whisk in remaining 10 tablespoons butter, a tablespoon or two at a time.
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19
Season with salt and pepper to taste.
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20
Return vegetables to pan, and reheat just until warmed.
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21
Add parsley, remove from heat, and keep warm.
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22
To serve, use a kitchen mallet to crack salt crust lightly around edges of fish.
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23
Remove salt crust with a knife, and transfer portions of fish fillet to each of four plates.
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24
Top with nage and vegetables, and serve immediately.
