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4 tablespoons extra-virgin olive oil

Kosher salt and cracked black pepper

FOR THE COURT BOUILLON AND HALIBUT

1 tablespoon coriander seeds

1 cinnamon stick

1 tablespoon whole black peppercorns

4 shallots, sliced

2 cloves garlic, sliced

1 stalk celery, sliced

¼ fennel bulb, sliced

1 fresh bay leaf

6 sprigs thyme

6 sprigs oregano

1 cup water

1 quart dry white Greek wine, preferably from Santorini

1 pint fish fumé

4 (4-ounce) pieces of halibut

Kosher salt and white pepper

FOR THE LEMON GELÉE

6 sheets gelatin

1½ cups fresh lemon juice

½ cup simple syrup (60 percent sugar to 40 percent water)

2 teaspoons kosher salt

FOR THE PICKLED SARDINES

4 whole, very fresh sardines

1 teaspoon coriander seeds

1 teaspoon whole black peppercorns

1 teaspoon fennel seeds

1 fresh bay leaf

1 sprig thyme

Zest of 1 lemon

1 cup dry white wine

1 pint white wine vinegar

½ cup kosher salt

½ cup sugar

Extra-virgin olive oil

FOR THE DRIED THÁSSOS OLIVES AND DEHYDRATED FETA

½ cup Thássos olives, pitted

4 ounces feta cheese

FOR THE CYPRIOT SALAD

White wine as needed

12 live razor clams

8 breakfast radishes, with greens

4 black radishes, cut into batons

12 baby cucumbers, with blossoms

4 sprigs coriander blossoms

Extra-virgin olive oil

Fresh lemon juice

Sea salt and cracked black pepper

FOR THE DILL OIL

1 ounce fresh dill sprigs

1 pint extra-virgin olive oil

1 tablespoon kosher salt

TO ASSEMBLE

Cucumber-Yogurt Broth

Court Bouillon

Poached Halibut

4 dominos Lemon Gelée

Pickled Sardines

2 tablespoons Dried Thássos Olives and Dehydrated Feta

Sea salt and cracked black pepper

Cypriot Salad

Dill Oil

4 tablespoons sturgeon caviar

CUCUMBER-YOGURT BROTH

Push the cucumber through a juice extractor. In a bowl, whisk together the cucumber juice, yogurt, and olive oil. Season with kosher salt and pepper.

COURT BOUILLON AND HALIBUT

In a dry pan, toast the spices. Add the vegetables and herbs and 1 cup of water. Sweat the vegetables for 10 minutes, without browning. Add the white wine and reduce by half. Add the fish fumé, reduce the heat, and simmer for 20 minutes. Strain the bouillon and reserve.

Season the halibut with kosher salt and white pepper. Warm the Court Bouillon to 125°F, cover the fish, and poach at a very gentle simmer until fish is warm in the center, about 10 to 12 minutes.

LEMON GELÉE

Soften the gelatin in ice water.

Meanwhile, combine the lemon juice and simple syrup in a small saucepan. Add the kosher salt and warm gently over low heat until the salt dissolves (the liquid should never get hotter than 175°F).

Squeeze the excess water from the softened gelatin sheets. Add the sheets to the hot lemon solution and stir to dissolve. Strain the liquid through a chinoise.

Pour the liquid into a small mold or tray so it is about 1 inch deep. Refrigerate for 1 hour, until firm. Cut into domino shapes just before serving.

PICKLED SARDINES

Remove the fillets from the sardines and trim them to a nice, neat shape.

Lightly toast the spices in a dry saucepan. Add the bay leaf, thyme, lemon zest, and wine. Reduce the liquid by half. Stir in the vinegar, kosher salt, and sugar.

Place the sardines in a container and cover with the cold pickling liquid. Let stand for 30 minutes. Drain off the pickling solution and store the sardines in olive oil until serving.

THÁSSOS OLIVES AND DEHYDRATED FETA

Most home ovens don’t offer a temperature less than 170°F. In order to get the temperature low enough to create a similar effect as a dehydrator, prop the door open slightly with a balled-up dish towel.

Place the olives on a baking sheet and bake at 170°F for about 2 hours, or until fully dried. Pulse the olives in a food processor until coarsely chopped.

Crumble the feta and spread on a baking sheet lined with a Silpat (a silicone baking mat). Bake at 170°F until fully dried but not brown. Crumble between your hands into a powder.

CYPRIOT SALAD

In a steamer set over barely simmering white wine, steam the clams until they open. Cool the clams slightly and cut into julienne.

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