Trae Shriner, Sous Chef of Houston Country Club, says his latest Halibut en Papillote recipe was inspired by the club’s efforts to utilize fresh, seasonal ingredients whenever possible.
“Showing different cooking methods and ways to present the dish is also very important,” says Shriner.
He says the fish is simple and pure, and the herbs and butter come through by cooking it en papillote—a moist-heat cooking method where food is enclosed in a packet of parchment paper or foil and then cooked in the oven.
“The shrimp sauce has an intense flavor that enhances the seafood element in the dish,” he adds. “The smoky flavor that comes with the grilled artichoke gives it another element. Topping it off with elegant caviar continues the seafood theme.”
What makes Shriner most proud is Houston CC’s collaborative nature—working with some of the club’s demi chefs and cooks to put together a dish.
“It’s always a team effort,” says Shriner, “and it’s so rewarding to watch the progression come together on a dish that many can contribute to.”