Salt-Baked Snapper with Ice Wine Nage Recipe

Ingredients

• 1 lemon
• 1 orange
• 10 cups coarse sea salt or kosher salt
• 1/4 cup juniper berries, crushed
• 1 tablespoon fennel seeds
• 1 star anise pod, cracked
• 3/4 cup egg whites (from 6 large eggs)
• 1 4- to 4 1/2- pound whole red snapper, pink snapper or black sea bass, gutted and scaled
• Olive oil, as needed
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 7 to 10 cippoline onions, sliced, or 1 large Spanish onion, sliced
• 2 heads Belgian endive, julienned
• 2 carrots, peeled and sliced into thin rounds
• 1 1/2 cups ice wine or other sweet white dessert wine
• 1/4 teaspoon saffron threads
• Salt and freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley