Salmon rosette stuffed with spinach and feta cheese, pan-fried chickpeas with sundried tomato pesto - virtual workshop version
Fish, Seafood & Shellfish
A beautiful plate full of flavors and colors!
Be careful not to over-salt the salmon, the feta may be enough.
Ingredients
Recipe for 2 portionsSalmon
Sun dried tomato pesto
Garnish
- Salt and pepper
Preparation time: 45 min
Preheat your at 400 °F
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Things to do before the workshop
Ingredients
Wash the vegetables.
Peel and chop the garlic.
Equipment list
1 cutting board
1 chef knife + 1 paring knife
1 large pan
1 pastry sheet + parchment paper
1 mixing bowl
1 hand mixer (blender)
1 pair of tongs
1 wooden spoon
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Preparation to do with the chef
Finely chop the feta and the green onion.
Chop the spinach leaves.
Cut the zucchini into small cubes.
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Salmon
Start by mixing all the stuffing ingredients in a bowl.
Cut the salmon in half lengthwise.
Salt and pepper then cover with the stuffing, roll the salmon in a spiral.
Place on a baking sheet lined with parchment paper.
Cook about 10 minutes in the oven and serve.
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Pesto
Place all the pesto ingredients in a small container, then blend until you get a nice texture.
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Chick peas
Heat a pan with a drizzle of olive oil, add the zucchini cubes and cook for 2 minutes.
Add the chickpeas, pesto and cream. Cook for 3 minutes over high heat.
Season and serve immediately
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Plating
Place a serving of chickpeas at the bottom of your plates with a serving spoon.
Using a spatula, place the salmon rolls on the chickpeas.
Finish assembling the plate with a pinch of paprika.
Be careful not to over-salt the salmon, the feta may be enough.