Seared white bass with cauliflower puree

Seared White Bass
Cauliflower Puree, Osetra Caviar, Chive Oil

Cauliflower Puree

  • 4 oz sweet onions
  • 1 head cauliflower
  • 2 oz shallots
  • 1 qt. Stock
  • 1 qt. Cream
  • 1/4 pound Butter
  • T.T. Salt and Pepper

Sweat onions and shallot in a little oil until translucent

Add cauliflower, stock and cream and bring to a simmer

Allow to cook until the cauliflower is completely tender

Place in small batches in blender and slowly add butter while blending

Pass through a chinoise

Chive Oil

  • 2 bunches Chives
  • 1 pt. Grape Seed Oil
  • T.T. Kosher Salt

Blanch chives in boiling salted water and shock in ice bath

Blend for several minutes in blender

Pass through a coffee filter

Seared Bass

Use 6 oz. fresh filets

Pat dry with a paper towel and season with kosher salt.

Heat blended oil to nearly the smoking point over medium heat

Carefully place filets in oil and do not move for approximately 2 minutes

When nicely browned gently turn them over and sear the other side

Finish in the oven if necessary.

Remove from heat and place on towel to absorb excess oil

Serve on top of cauliflower puree and garnish with caviar

Drizzle plate with chive oil and garnish with chive baton

About Chef Mark Ayers:
As Executive Chef at both Highlands Inn and Hyatt Regency Monterey Resort & Spa on Del Monte Golf Course, Mark Ayers brings exceptional talent and refined technique earned through many years of experience to his position overseeing the culinary functions of both hotels. Ayers began cooking at the age of 15 and quickly determined that a career as a chef suited him more than academia. He attended the Culinary Institute of America, where he graduated number one in his class in 1992 and was declared "Most Likely to Succeed." He began his professional career in Vail, Colorado, as Chef de Cuisine at Patina. Later, he served as Executive Sous Chef of the Park Hyatt Beaver Creek. While in Vail, Chef Ayers had the privilege of cooking for several high profile people including Former President Gerald Ford in his private home.

In 2002, he joined the staff of Highlands Inn as Executive Sous Chef under James Cox and was named Executive Chef in July 2003. Ayers is the creative visionary behind the renowned Pacific's Edge, and under his direction, the restaurant continues to garner prestigious awards including "Top 10 Restaurants in the Country with a View" by USA Today and numerous designations by Zagat including "Top 100 Hotel Restaurants." Most recently, in 2008, Pacific's Edge was awarded a AAA Four Diamond Award for 2008 and received recognition as a Distinguished Restaurant of North America (DiRoNA). Pacific's Edge's extensive wine list, featuring over 1,500 labels, is a perennial "Grand Award" winner from Wine Spectator.

Highlands Inn & Hyatt Regency Monterey Resort & Spa
120 Highlands Drive
Carmel, California 93923
831 620 1234

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