Seasonal Set Menu Recipe
Make Seasonal Set Menu Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spring starter — Pea, Mint & Goat Cheese Crostini
Main course — Seared Salmon with Asparagus & New Potato Salad
Dessert — Rhubarb & Strawberry Almond Crumble (individual ramekins)
Method
Spring starter — Pea, Mint & Goat Cheese Crostini
- 1
Toast the crostini
Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 1 tbsp olive oil, and toast 6–8 minutes until golden at the edges, flipping once. Remove and rub the top of each warm toast with the cut side of the garlic half; set aside.
- 2
Make the pea-mint spread
Bring a small pot of salted water to a boil and add the peas; cook 2 minutes for fresh peas (or 1 minute for frozen), then drain and plunge into ice water to retain color. Drain again. In a blender or food processor combine peas, mint, lemon juice (1 tbsp), 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Pulse to a chunky puree — you want a spreadable texture, not completely smooth. Taste and adjust seasoning.
- 3
Main course — Seared Salmon with Asparagus & New Potato Salad
- 4
- 5
Prepare asparagus
Trim woody ends from asparagus. Bring a pot of salted water to a boil, add asparagus and blanch 1½–2 minutes until bright green and just tender. Immediately transfer to an ice bath to halt cooking. Drain and set aside.
- 6
Make potato dressing & assemble salad
Whisk together 1 tbsp white wine vinegar, 1 tsp Dijon mustard, finely chopped shallot, lemon zest from 1 lemon, and 3 tbsp olive oil; season with salt and pepper. Toss warm potatoes with 2 tbsp chopped dill, 1 tbsp capers and the dressing. Taste and adjust seasoning. Keep warm or at room temperature.
- 7
Sear the salmon
Pat salmon fillets dry and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat until the butter foams. Place salmon skin-side down and press gently for 10 seconds to ensure even contact. Cook undisturbed 4–5 minutes until skin is crisp and salmon is cooked about two-thirds of the way up the side. Flip and cook 1–2 minutes more until cooked to medium (internal temp ~125–130°F / 52–54°C) or longer for well-done. Remove to a plate and squeeze a little lemon juice over the fillets.
- 8
Finish asparagus & plate
In the same skillet, add a teaspoon of butter and briefly toss the blanched asparagus to warm and coat with butter and a pinch of salt (about 30–60 seconds). Divide potato salad among four plates, arrange asparagus next to potatoes, and place a salmon fillet on each plate. Garnish with remaining chopped dill and an extra lemon wedge.
Dessert — Rhubarb & Strawberry Almond Crumble (individual ramekins)
- 9
Preheat and prepare fruit filling
Preheat oven to 375°F (190°C). In a medium bowl combine sliced rhubarb, quartered strawberries, 1/2 cup granulated sugar, 1 tsp lemon juice and 1 tsp cornstarch. Toss gently so fruit is evenly coated. Divide the fruit mixture among four 8-oz ramekins (about 1 cup fruit per ramekin).
- 10
Make the crumble topping
In a separate bowl mix 3/4 cup all-purpose flour, 1/2 cup rolled oats, 1/4 cup slivered almonds, 1/4 cup light brown sugar, and 1/4 tsp ground cinnamon. Add the cold diced butter and use your fingertips or a pastry cutter to rub the butter into the dry ingredients until pea-sized clumps form and the mixture is crumbly but holds when pressed.
- 11
Assemble and bake
Evenly sprinkle the crumble topping over the fruit in each ramekin, pressing lightly so it adheres. Place ramekins on a baking sheet and bake in the preheated oven for 22–28 minutes until the filling is bubbling and the topping is golden brown. Rotate the tray halfway for even browning.
- 12
Rest and serve
Remove ramekins from the oven and rest 8–10 minutes (filling will be very hot). Serve warm with a scoop of vanilla ice cream or a dollop of crème fraîche.