8 cups huckleberries (reserve a dozen berries for plating)
1/2 cup white balsamic vinegar
1/2 cup sparkling wine or Champagne
1/4 cup Harissa, recipe follows
1/4 cup raw sugar
1 tablespoon sea salt
2 fresh mint sprigs, at least 4 inches long
Four to six 6-ounce 1-inch-thick fresh halibut fillets
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon oil
1/4 cup white wine or vegetable stock
Caramelized Shallots, recipe follows, for serving
Crispy Oyster Mushrooms, recipe follows, for serving
Risotto or rice, optional, for serving
6 whole cloves garlic
One 7-ounce can chipotles in adobo
1/2 tablespoon whole cumin seeds, toasted and ground in spice grinder
1/2 tablespoon whole cumin seeds, toasted and ground in spice grinder
1/2 tablespoon smoked Spanish paprika
1/2 tablespoon dried mint
1/2 tablespoon dried oregano
1/2 tablespoon salt
1/3 cup extra-virgin olive oil
1 tablespoon butter
Pinch salt
6 shallots, peeled and finely diced
1 tablespoon butter
Pinch salt
2 clusters oyster mushrooms, gently torn apart and each mushroom halved
2 clusters oyster mushrooms, gently torn apart and each mushroom halved
8 fresh basil leaves, torn
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