• Mero with Mustard Sauce: Chef Owen blends ‘old school’ with a new culinary approach

    by Richard Oh

    Mero with Dijon Mustard Sauce

    Dijon Mustard Sauce:

    • 1 Bulb Shallot Diced
    • 1/2 Cup White Wine (Otter Cove Riesling)
    • 2 Cups Vegetable Stock
    • 1/2 cup Heavy Cream
    • 1/8 Cup Dijon Mustard
    • 1/8 Cup Grainy Mustard

    Saute Shallots in 1 table Spoon Canola Oil and 2 table spoon butter. Cook until translucent. Dust with flour to create a roux.

    Deglaze with white wine and add stock to create sauce. Add Cream and Mustard stirring all ingredients.

    Finish with small pats of Butter.

    Season with Salt and White Pepper to taste

    The Fish:

    Mero (Japanese Seabass) is highly regarded in Japan for its intense richness and versatile qualities. This fish has extremely high oil content making it impossible to dry out. Snow white and flaky, its amazing buttery sweet flavor presents taste buds with a lingering presence of scallop, crab and lobster. Delicious sautéed, baked or grilled over intense high heat for sweet, crispy caramelized edges and moist and tender on the inside. The Chef pan-seared the Mero then baked it on high heat for 5-7 minutes.

    The Chef:

    Chef Owen Appelt was born and raised in the Philippines. She came to the United States as a 15 year old. She was encouraged by her dad to follow a career in the hotel and restaurant industry. She found her love of the culinary arts while attending Diablo Valley College in Concord, CA. After graduation, Chef Owen started her career at the Concord Hilton Hotel under the guidance of Executive Chef Beat Giger. The mentoring he provided inspired her. So when a position was offered to follow him to the Lodge at Pebble Beach, it was an easy decision. Her journey with the Pebble Beach Company spanned almost 20 years culminating as a Sous Chef at the Beach and Tennis Club. Owen has had the privilege of working with many talented and inspiring chefs who exposed her to a wide array of cuisines. This has led Owen to creating her own style, a blending of “old school” tradition with a more modern culinary approach. The Restaurant at Mission Ranch considers itself very fortunate to have Executive Chef Owen Applet. She has brought her special touch to the menu enhancing it with innovative sauces, new and exciting entrees, and popular appetizers

    The Restaurant:

    The historic Mission Ranch Resort sits on 22 acres with spectacular views of Point Lobos, Carmel River Beach and the Pacific Ocean. It was one of the first dairies in California. The rich history of this ranch was preserved and restored by former Carmel Mayor, Clint Eastwood. A longtime Carmel resident, Clint Eastwood rescued this landmark resort from condo developers, and renovated the entire property to provide a unique resort experience. The Inn now consists of 31 hotel rooms located within ten buildings on the property. While dining at the restaurant, you can watch the sheep graze in the meadow while enjoyng the music from the piano bar. Located just nine blocks south of downtown Carmel and eight blocks from Carmel Beach, the views and tranquil location make the Ranch a special place for romantic getaways, weddings, corporate dinners or family vacations. Please visit the restaurant soon. The staff as well as the food are amazing. The food portions are generous. Steve, the charasmatic manager, will make sure your dining experience will be very memorable.

    The Wine:

    2010 Off-dry Riesling. This is a new release and is being served at the Mission Ranch. It is a single vineyard from the Santa Lucia Highlands. It’s very refreshing with peaches, apricots, hints of honey and bright acid. This Riesling will pair well with many different dishes since it has just the right amount of sweetness. I have paired this with appetizers to seafood to spicy foods to desserts. Making this a very versatile wine. It went amazingly well with Chef Owen’s creation. The richness, whisper of sweetness and caramelized fish complimented the wine. The subtle spice from the mustard was soothed by the sweetness of the Riesling. Most of the oil from the fish departed from the heat leaving a moist and tender inside enhancing the texture and structre of the wine. Try it for yourself and see how the perfect combination of food and wine can be a fabulous experience.

    Mero mustard cream sauce OC Riesling

    posted to Cedar Street Times on July 20, 2012

    Topics: Oh, Have A Taste!

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