Wesley Tyler CEC, CCA, WCMC, Executive Chef of The Club at Carlton Woods
While researching trends and ideas for a new menu, Wesley Tyler CEC, CCA, WCMC, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas), started following work by Josh Niland, a progressive chef and butcher based in Australia who focuses on whole-fish butchery.
“Much of his work involves methods of preservation and complete utilization, often incorporating advanced butchery and modern techniques used for other protein varietals into seafood preparations,” says Tyler.
One of Niland’s dishes is a dry-aged, bone-in tuna steak, which inspired Tyler’s ‘Frenched’ rack of flounder.
“It took several attempts and some R&D to perfect it,” he says, “but the end result was eye-catching and full of flavor—a truly stunning dish that landed on our a la carte menu, and it holds a special place for me.”
Harissa-Spiced ‘8-Bone’ Flounder Rack
Click here for the recipe.
