cod with vinegared beets, white anchovy aioli, black radish

What's the point of opening a restaurant if you're not opening the best damn restaurant in the world? Why go halfway? This is what I've been asking myself lately as I draw out sketches and ideas for the eventual form of the restaurant. I want this to be an immersive experience - I want the guests to come away from the meal feeling like they've just experienced a great film or book -  a sense of beauty, being uplifted, loss at the end.

I've suddenly been taken with the idea of starting Taiga as a series of pop-up restaurants across NYC. Learn to develop my craft more, get my name out there, practice, practice, practice. This is one of those dishes I've been practicing. That delicate cod, the sweetness and acidity from the vinegar-soaked beets, that umami punch from the anchovy aioli, crisp salt from the soaked carrot and sea beans. Bitterness from the radish. It's all about balance, about touching every flavor at once. 

1 cod fillet
1 golden beet, sliced
1 candy cane (or red) beet, sliced
1 carrot, shaved
1 black radish, sliced
2 oz champagne vinegar
2 oz canola oil, divided
1 white anchovy
2 tbsp mayonnaise
2 tsp dijon mustard
1 tsp lemon juice

Preheat oven to 350. In a foil wrapper, toss beets with 1 oz oil and champagne vinegar. Add salt to taste. Roast for 15-20 minutes or until soft. Meanwhile, in a bowl of salted water, soak the black radish slices and carrot for 20 minutes. In a small bowl, combine mayonnaise, mustard, lemon juice, pepper, salt, and white anchovy. Mix until fully incorporated.

In a metal skillet, heat 1 oz oil over high heat until shimmering. Add seasoned cod, top side down, and cook 2-4 minutes, or until halfway opaque and it releases from the pan easily. Flip and repeat. Plate as desired and serve.