Preperation
4 5 oz Halibut Fillet
Salt and Pepper
4 Tablespoons Olive oil
Couscous
8 Oz Cold Smoked Shrimp 100-130 count
2 Cups Cooked Israeli Couscous
1 Cup Crimini Mushrooms
1 Clove Minced Garlic
½ Ea Minced Shallot (medium size)
1 Cup Cream
1/8 Cup Sliced Chives
2 Oz Shredded Parmesan
2 Tablespoon Crème Fraiche
2 Oz Sherry
Salt and Pepper |
Citrus Sauce
One stalk Lemon Grass
2 Each Shallots Sliced
4 Clove Garlic Smashed
4 Ea Lime Leaves
2 Tablespoons Whole Grain Mustard
10 Each Black Peppercorns
1 Cup Chardonnay
3 Cups Cream |
Couscous
In a hot saute pan add 4 tablespoons olive oil. Saute the mushrooms till ¾ done. (about 2 min) Next add the Shrimp and cook for another minute. Add the Bacon and continue cooking for another 45 seconds. Then add the minced shallots and garlic and continue for another 45 seconds gently moving all the ingredients in the pan to prevent burning. De glaze with Sherry and reduce till almost dry. Add the Couscous and the cream. Bring the mixture to a simmer and continue cooking for another minute till the cream has reduced by half. Next add in the Chives and Parmesan cheese folding the mixture to prevent burning. Now fold in the Crème Fraiche and season with salt and pepper.
Sauce
In a medium sauce pan sweat the lemon grass, shallot, peppercorn, and garlic over medium low heat. When shallot and garlic begin to take color, add the mustard. Continue cooking for another minute. De glaze with wine and add the lime leaves. Reduce till au sec and add the heavy cream. Let the cream slowly reduce by half and strain through chinois. Season with salt and pepper.
Fish
Pat dry the Halibut and season with salt and pepper. In a hot non stick saute pan add olive oil. Now place seasoned Halibut into pan being careful not to splash any oil on yourself. Sear till golden brown, about two to three minutes and then flip to the other side. Place pan into 400 degree oven for 6 minutes or till done depending on the size of the Halibut. |
Marcus Strietzel
Executive Chef
Adolphus Hotel
Marcus Strietzel, executive chef of the legendary Adolphus hotel, joined the Dallas luxury property in 1999. He began as chef garde manger and was promoted to executive banquet chef in August 2005. As executive chef, he now oversees the luxury hotel’s multimillion-dollar kitchen operations, which includes three full-service restaurants, catering, and guestroom dining.
“Chef Strietzel has done an outstanding job in each position he has held at The Adolphus,” said Managing Director Craig Scott. “His talents have helped make our kitchens the envy of the industry. Few can equal his ability to bring five-star cuisine to the tables of corporate titans, social and civic leaders, and wedding guests. He is one of our culinary superstars.”
A native Texan, Chef Strietzel came to The Adolphus from Marriott Hotels. While at Marriott he polished his skills at fabled hotels and resorts such as the Camelback Inn in Scottsdale, Arizona. Chef Strietzel studied genetics at Texas A&M University before matriculating to the Scottsdale Culinary Institute, where he graduated with honors.
His tenure at The Adolphus has given him the opportunity to work with many of the country’s top chefs, including Richard Hebben, now executive chef of the Park Hyatt at the Bellevue in Philadelphia, William Koval, now executive chef at the Lakewood Country Club in Dallas, and Jason Weaver, now executive chef at the Mandarin Oriental in Las Vegas. Chef Strietzel has also been on the opening culinary teams of a number of premier hotels and resorts.
In his role as executive chef, he oversees a banquet kitchen that serves more than 50,000 guests a year and generates more than $5 million in revenue. His culinary team has created memorable menus for social and corporate events, including those hosted for First Lady Laura Bush, President George H. W. Bush, author Nicholas Sparks, gossip columnist Liz Smith, computer magnate Michael Dell, and the Duke and Duchess of Gloucester.
ABOUT THE ADOLPHUS Built by beer baron Adolphus Busch in 1912, The Adolphus has been a Dallas landmark for more than 95 years. The 422-room hotel is a famed venue for corporate and social events. It is also home to the AAA Five-Diamond and Mobil 4-Star rated French Room restaurant. With state-of-the-art meeting and event space, classic accommodations and charming afternoon tea in the Lobby Living Room, The Adolphus has been a local and international favorite for generations of discerning travelers. The Adolphus is located at 1321 Commerce Street, Dallas, TX 75202. For more information or to make reservations, please call (214) 742-8200, (800) 221-9083 or your travel professional or visit the hotel online at www.hoteladolphus.com. |
