Jun 09 2026
Restaurants›Ambassadors Clubhouse›3 Courses Recipe

3 Courses Recipe

Inspired by Ambassadors Clubhouse
Time1h 15m
Serves4

Make 3 Courses Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Starter — Pea & Mint Soup

Main — Pan-Seared Salmon with Lemon-Caper Butter & Crushed New Potatoes

Dessert — Warm Honey-Poached Pears with Crushed Shortbread & Raspberries

Method

Starter — Pea & Mint Soup

  1. 1

    Crisp the pancetta

    Place a small frying pan over medium heat. Add the pancetta slices in a single layer and fry until crisp, about 4–6 minutes, turning once. Transfer to a paper towel-lined plate to drain and cool; once cool, break into small shards for garnish.

  2. 2

    Sweat aromatics

    In a medium saucepan, heat the butter and olive oil over medium heat. Add the finely chopped onion and a pinch of salt and sweat gently until softened and translucent, 5–7 minutes. Add the crushed garlic and cook for 30 seconds until fragrant.

  3. 3

    Cook peas

    Add the frozen peas to the pan and pour in the vegetable stock. Bring to a gentle simmer and cook for 3–4 minutes, until the peas are heated through and very tender.

  4. 4

    Blend & finish

    Remove the pan from the heat. Add the chopped fresh mint and lemon juice, then use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth. Return to the pan, season with salt and black pepper to taste, and warm gently if needed (do not boil). Stir in 2 tbs of the crème fraîche to loosen the texture, reserving the rest for serving.

  5. 5

    Serve

    Ladle the soup into warmed bowls. Add a teaspoon of crème fraîche to each bowl and swirl. Sprinkle with crushed pancetta shards and a few whole mint leaves or a drizzle of olive oil. Serve immediately.

Main — Pan-Seared Salmon with Lemon-Caper Butter & Crushed New Potatoes

  1. 6

    Boil the potatoes

    Place the new potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook until just tender when pierced with a fork, about 12–15 minutes depending on size. Drain and let steam-dry for 1–2 minutes.

  2. 7

    Crush potatoes

    Return potatoes to the warm pan, add 25 g of the butter, season with salt and pepper, and gently crush each potato lightly with the back of a fork or a potato masher so they break open but still hold some texture. Keep covered and warm.

  3. 8

    Blanch green beans

    While potatoes cook, bring a separate pot of salted water to a boil. Add the green beans and blanch for 2–3 minutes until bright green and tender-crisp. Drain and plunge into iced water to stop cooking, then drain again. Set aside.

  4. 9

    Make lemon-caper butter & finish beans

    In a small saucepan or skillet over low heat, melt the remaining 25 g butter with 1 tbs olive oil. Add the smashed garlic cloves and cook 30 seconds to infuse. Add the capers and half the chopped parsley, then squeeze in the juice of the lemon. Remove garlic cloves. Toss the blanched green beans in this lemon-caper butter, season with salt and pepper, and keep warm.

  5. 10

    Pan-sear the salmon

    Pat the salmon fillets dry and season both sides with salt and pepper. Heat a large non-stick or stainless pan over medium-high heat and add 1 tbs olive oil. When shimmering, place the fillets skin-side down (press gently for 10 seconds to prevent curling). Cook skin-side down without moving until the skin is crisp, 3–5 minutes depending on thickness. Flip and cook for another 1–3 minutes until the fish is just cooked through (internal temperature ~52–54°C/125–130°F) and flakes easily.

  6. 11

    Plate

    Divide the crushed potatoes among plates. Place a salmon fillet on each, spoon over a little of the lemon-caper butter and capers from the pan, and add a portion of the green beans. Sprinkle remaining chopped parsley over the dish and finish with a twist of black pepper and a thin lemon wedge if desired. Serve immediately.

Dessert — Warm Honey-Poached Pears with Crushed Shortbread & Raspberries

  1. 12

    Prepare poaching liquid

    In a wide saucepan combine the water, caster sugar, honey, and the juice of 1 lemon plus half the lemon zest. Add the cinnamon stick if using. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

  2. 13

    Poach the pears

    Peel the pears, leaving the stems intact. If large, halve from the bottom a little so they sit upright. Add the pears to the simmering liquid and poach gently for 10–15 minutes, turning occasionally, until a knife slides in easily but the pears still hold their shape.

  3. 14

    Glaze & rest

    Using tongs, remove the pears to a plate. Increase the heat and reduce the poaching liquid for 3–5 minutes until slightly syrupy. Remove the cinnamon stick, whisk in the unsalted butter and remaining lemon zest to create a glossy glaze. Return the pears to the syrup briefly to warm and coat.

  4. 15

    Assemble

    Crush the shortbread biscuits roughly. Place a spoonful of crushed shortbread on each dessert plate, set a warm pear on top, spoon over some poaching syrup, scatter fresh raspberries around, and garnish with a couple of mint leaves. Serve immediately while warm.

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