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