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Chef's Corner
Executive Chef - Terence Whenmouth
Terry was born in England and trained in some of the finest hotels and restaurants in Europe. In 1991 he moved to San Francisco and assumed various Sous-Chef and Chef roles. In 1996 and 1997 he was a Chef Instructor at the California Culinary Academy. Terry's extensive catering background also includes Serve Safe and HACCP certifications. Terry was promoted from Sous-Chef to Executive Chef in June 2003.
Pistachio-Crusted Salmon
On a Bed of Cannellini Beans & Artichoke Hearts
~ Serves 4 ~
2 Tablespoons Butter
1 bunch Leeks ~ white part only
Salt and Pepper
4 oz. Black Olives ~ sliced
4 oz. Artichoke Hearts ~ cut in quarters
4 oz. Cannellini Beans ~ cooked and cooled or drained and rinsed
2 cups Pistachios ~ chopped
4 6 oz. Salmon Fillets
Cut the leeks lengthwise then wash thoroughly. Slice leeks into half moons. Melt butter on the stove over medium heat. Add the leeks, cooking until soft and season to taste with salt and pepper. Allow the leeks to cool and then mix in the olives, artichoke hearts and cannellini beans. When ready to serve, heat through.
Portion the salmon into serving size desired. Top the salmon with chopped pistachios, pressing in slightly. Cook the salmon at 350° for 5-8 minutes or to desired doneness. Remove from the oven and serve on a bed of cannellini bean mixture.
If desired serve with Sauce Verte:
˝ bunch Parsley
˝ bunch Chervil
˝ bunch Chives
1 Tablespoon Lemon Juice
4 Cloves of Garlic
3 Tablespoons Extra Virgin Olive Oil
Salt and Pepper
In a blender combine the parsley, chervil and chives. Add the lemon juice and 4 cloves of garlic, puree. Add extra virgin olive oil until the consistency of pesto, season with salt and pepper to taste. Serve sauce room temperature or slightly warm.
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