Camiel Henning, Executive Chef of Scotts Bluff Country Club (Scottsbluff, Neb.), says the flavors of his seared halibut are what make it successful—with green asparagus, mixed mushrooms, chips of celery root, micro beet bull’s blood and black summer truffle butter sauce.
“Halibut is now in season and a beautiful fish to work with,” says Henning.
The fish is tender, he notes, with a slightly sweet taste. It pairs well with the earthy flavors of the truffle and asparagus.
“The members love it and come to the kitchen to tell me and my team,” says Henning. “That’s what we are here for—to make the members happy!”
Henning hopes other chefs might be inspired to create something similar for their members—just as he takes inspiration from his peers.
“We all learn from each other,” he says. “You can’t reinvent the wheel every day yourself.”
Seared Halibut
Click here for the full recipe.