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Kosher salt and cracked black pepper

FOR THE BACALIAROS CONFIT SALAD

½ pound fresh cod (bacaliaros)

1 quart extra-virgin olive oil

6 cardamom seeds

5 cloves garlic, crushed

2 fresh bay leaves

3 tablespoons fresh lemon juice

2 tablespoons capers

1 teaspoon finely chopped dill

1 teaspoon finely chopped fresh mint leaves

1 teaspoon finely chopped parsley

Kosher salt and cracked black pepper

FOR THE POTATO-GARLIC SOUP

5 cloves garlic, peeled

½ cup white wine vinegar

2 large Idaho potatoes, peeled, boiled until tender, and put through a ricer

2 cups whole milk, warmed

1 cup sheep’s milk yogurt

Kosher salt and freshly ground white pepper

FOR THE BACALIAROS

Canola oil, for deep-frying

1 cup all-purpose flour

½ cup water chestnut starch

Kosher salt and cracked black pepper

1 can beer, or as needed

6 ounces fresh cod (bacaliaros), cut into 4 rectangles

TO ASSEMBLE

Beet Tartare

Bacaliaros Confit Salad

Bacaliaros

4 caperberries, thinly sliced, for garnish

BEET TARTARE

Place the beets and capers in a food processor and pulse until coarsely chopped.

In a bowl, fold together the beet mixture, vinegar, mustard, horseradish, and fresh herbs. Season with kosher salt and pepper. Reserve.

BACALIAROS CONFIT SALAD

Combine the cod, olive oil, cardamom, garlic, and bay leaves in a saucepan. Set over low heat and bring the temperature of the oil to 180°F. Poach for about 20 minutes, maintaining the temperature, until the fish is flaky. Cool to room temperature, still in the oil.

Remove the fish and flake into a bowl. Add the lemon juice, 2 tablespoons of the poaching oil, capers, and fresh herbs. Season with kosher salt and pepper, and reserve. (The oil used for poaching should be discarded after 24 hours. If you would like to use some for sautéing during that time, scoop the oil carefully from the top, leaving behind any albumen or bits of fish.)

POTATO-GARLIC SOUP

Place garlic and vinegar in a blender; pulse until smooth. Add the potatoes, milk, and yogurt; blend until smooth. Season with salt and pepper and pass through chinoise. Reserve.

BACALIAROS

In a heavy pot or deep fryer, heat the oil to 375°F.

In a bowl, combine the flour, water chestnut starch, ½ teaspoon kosher salt, and ¼ teaspoon pepper; add enough beer to make a smooth batter.

Dip the cod pieces in the batter, then fry until crispy and golden. Remove with a spider and drain on absorbent paper.

TO ASSEMBLE

To serve, form the Beet Tartare into quenelles and place a quenelle to one side of each large individual serving bowl. Place some Bacaliaros Confit Salad next to the beets. Top the salad with a piece of fried bacaliaros, and garnish with sliced caperberries.

At the table, pour the Potato-Garlic Soup over the Beet Tartare.

RAW MEZE PLATTER: TUNA, TAYLOR BAY SCALLOPS, SARDINES, HAMACHI & BOTAN SHRIMP

SERVES 4

In Greece, there is little tradition of raw fish, sashimi. This dish falls into the category of inspiration, and it has become one of my signatures.

In New York City over the last decade or so, sushi has become very popular. I became fascinated by the technique of cutting the fish and the beauty of the pristine flavors, and the unique textures of an elaborate omakase meal. By breaking barriers and allowing ourselves the freedom to play within a larger spectrum at Anthos, we have successfully combined the ingredients and flavors found in Greece to create what we refer to as “Greek sashimi.” Until I opened Onera five years ago, “modern” Greek cuisine was expertly represented by groundbreaking Greek institutions such as Periyali, Molyvos, and Mylos. These restaurants refined the traditional dishes and remained loyal to the very bold, aggressive flavors of Greece. I wanted to try another approach—not better, but different. This raw plate is a perfect illustration of my new approach. Unlike Japanese sushi chefs, who look at the fish as the pivotal ingredient, I see the fish as a platform to create mini-compositions, all using quintessentially Greek ingredients that are meant to be experienced