Open Faced Rye Poached Red Snapper Pickled Radish and Salsa Verde Sandwich

Ingredients

• 1 carrot, peeled
• 1 tbsp. kosher salt, plus more
• 6 bay leaves
• 1 large watermelon radish, peeled and thinly sliced
• 1 1⁄4 cups white wine vinegar
• 1⁄4 cup sugar
• 1 cup olive oil, plus more
• 1 cup packed basil leaves
• 1 cup packed dill fronds
• 1 cup packed parsley leaves
• 5 salt-packed anchovy fillets, rinsed
• 1 avocado, halved, pitted, and peeled
• 1 clove garlic, peeled
• 1 shallot, peeled
• 10 whole black peppercorns, plus freshly ground to taste
• 1 (2-lb.) red snapper, cleaned
• 1 1⁄2 cups dry white wine
• Zest of 1 lemon
• 6 slices (¼”-thick) dark, seeded rye bread, halved and toasted
• 8 red radishes, thinly sliced
• 1⁄4 cup picked fennel fronds
• 1 1⁄2 oz. stale country bread

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