In a medium sauce pan, bring water to a boil and season liberally with salt. Submerge fish in water for 2 seconds then place in ice bath to stop cooking. Torch skin until lightly golden brown. Allow to cool.
Cut fish into 1/4-inch slices and place in a medium bowl. Add Szechwan pepper, soy sauce, olive oil and blue cheese. Gently mix with chopsticks.
Brush orange food coloring on head and tail of whole fish. Press fish into white dish cloth to make an imprint. Using green food coloring, paint sides of fish. Place cloth on serving platter.
Arrange seasoned fish and assortment of vegetables on platter. Sprinkle with fleur de sel and drizzle with olive oil and soy sauce to taste.