Fished halibut was caught in Alaskan waters last September.
Foraged wild black trumpet, winter chantrelle and (farmed) Shitake mushrooms, from coop market.
Farmed Jerusalem Artichokes (sunchokes) were grown in a home garden plot.
This dish featured halibut that was smoked in my stove top smoker, along with some sunchokes, shallots, and thyme, s&p and brushed with olive oil. Wild mushrooms sauteed in butter with lemon. Served on sunchoke puree (boiled sunchokes with broth from cooking, a little cream, S&P), topped with a shake of smoked paprika.