Jul 14 2026
Restaurants›Graze Restaurant›4-course Meal Recipe

4-course Meal Recipe

Inspired by Graze Restaurant
Time2h 30m
Serves4

Make 4-course Meal Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Amuse-Bouche: Herbed Goat Cheese Crostini

Starter: Spring Pea Soup with Mint and Crème Fraîche

Main: Pan-Seared Salmon with Lemon-Herb Butter and Asparagus

Dessert: Dark Chocolate Pots de Crème with Sea Salt

Method

Amuse-Bouche: Herbed Goat Cheese Crostini

  1. 1

    Prepare crostini

    Preheat oven to 375°F (190°C). Slice the baguette into 12 thin rounds (about 1/4-inch thick). Place slices on a baking sheet and brush both sides lightly with 2 tbs olive oil. Bake 8–10 minutes, flipping halfway, until golden and crisp. Remove and let cool slightly.

  2. 2

    Make herbed goat cheese

    In a small bowl, mash 4 oz goat cheese with the chopped chives, chopped parsley, lemon zest, 1/8 tsp sea salt, and 1/4 tsp black pepper until smooth and spreadable. Adjust seasoning to taste.

  3. 3

    Assemble

    Spread about 1 tsp of the herbed goat cheese onto each crostini. Arrange on a small platter and serve immediately or hold at room temperature for up to 30 minutes.

Starter: Spring Pea Soup with Mint and Crème Fraîche

  1. 4

    Sauté aromatics

    In a medium saucepan, melt 1 tbs butter over medium heat. Add the diced half onion and sauté 4–5 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

  2. 5

    Cook peas

    Add 3 cups frozen peas and 2 cups stock to the pan. Bring to a gentle simmer, cover, and cook 5–6 minutes until peas are tender.

  3. 6

    Blend soup

    Remove from heat and add 2 tbsp chopped mint. Use an immersion blender (or transfer carefully to a blender) and purée until very smooth. Return to low heat just to warm through.

  4. 7

    Finish and serve

    Whisk together 1/2 cup crème fraîche and 1 tsp lemon juice; stir half into the soup and reserve the rest for garnish if desired. Season soup with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting. Ladle into warm bowls, add a small dollop of reserved crème fraîche, a drizzle of 1 tsp olive oil, and a few mint leaves for garnish.

Main: Pan-Seared Salmon with Lemon-Herb Butter and Asparagus

  1. 8

    Prepare salmon

    Pat 4 salmon fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper (divide across fillets). Let rest 10 minutes at room temperature.

  2. 9

    Cook asparagus

    While salmon rests, trim 1 lb asparagus. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add asparagus in a single layer, season with 1/2 tsp salt and 1/4 tsp pepper, and sauté 4–6 minutes until tender-crisp and slightly charred. Remove asparagus to a warmed plate and keep warm.

  3. 10

    Sear salmon

    In the same skillet, add remaining 1 tbs olive oil and heat over medium-high until shimmering. Place salmon fillets skin-side down and press gently for 20–30 seconds to prevent curling. Cook skin-side down 4–6 minutes until the skin is crispy and the fish is cooked about two-thirds of the way up. Flip and cook 1–2 minutes more for medium; cook longer for firmer doneness. Remove salmon to a plate and tent loosely with foil.

  4. 11

    Make lemon-herb butter

    In a small saucepan or microwave-safe bowl, melt 3 tbs butter. Stir in zest and juice of 1 lemon, 1 tbsp chopped dill, 1 tbsp chopped parsley, and 1 minced garlic clove. Spoon the warm lemon-herb butter over the cooked salmon.

  5. 12

    Plate

    Arrange 1 salmon fillet and a portion of asparagus per plate. Spoon any pan juices and additional lemon-herb butter over the fish. Serve immediately.

Dessert: Dark Chocolate Pots de Crème with Sea Salt

  1. 13

    Preheat and prepare

    Preheat oven to 325°F (160°C). Place four 6-oz ramekins in a baking dish with sides high enough to hold water up to halfway up the ramekins.

  2. 14

    Warm cream and chocolate

    In a small saucepan, combine 1 cup heavy cream and 1/2 cup whole milk and warm over medium heat until just steaming (do not boil). Place 6 oz finely chopped dark chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate and let sit 1 minute, then whisk until smooth.

  3. 15

    Temper eggs and sweeten

    In a separate bowl, whisk together 4 egg yolks, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp fine sea salt until combined and slightly thickened. Slowly pour about 1/4 cup of the warm chocolate-cream into the yolk mixture while whisking constantly to temper the yolks, then gradually whisk the tempered yolk mixture back into the chocolate bowl until fully combined and smooth.

  4. 16

    Bake in water bath

    Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake 30–35 minutes, or until the edges are set but centers still slightly wobbly. Remove ramekins from water bath and cool on a rack 15 minutes, then refrigerate at least 2 hours (or overnight) to fully set.

  5. 17

    Serve

    Before serving, sprinkle each pot de crème with a pinch of flaky sea salt (about 1/8 tsp total divided). Serve chilled.

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