Halibut with Celery Root Puree, Hen of the Woods, and Riesling Cockle Sauce

I used to go with my father to the woods to hunt for mushrooms. He loved foraging, and one of his favorites to find was hen of the woods. We would bring extras to my uncle’s, where we’d braise them with tomatoes and garlic like a ragù, or sauté them with garlic as a simple accompaniment, as in this dish. At my uncle’s place, we would make this with salmon, turbot, or trout, and different garnishes. But the Riesling sauce is such a standout in my memory that I have re-created it here. To mak