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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.


Recipe for 2 portions


2 Portion(s)
Salmon filet skin-off
50 Gr
Feta cheese
1 Handful(s)
Baby spinach
1 Unit(s)
Green onion
1 Pinch(es)
Curry powder

Sun dried tomato pesto

4 Piece(s)
Sundried tomatoes
1 Tbsp
Balsamic vinegar
2 Tbsp
Olive oil
4 Leaf(ves)
1 Clove(s)


0.50 Can(s)
Chick peas (540 ml)
1 Small
50 Ml
Cream 35%
2 Pinch(es)
  • Salt and pepper

Preparation time: 45 min

Preheat your at 400 °F

  • Things to do before the workshop


    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

  • Preparation to do with the chef

    Finely chop the feta and the green onion.

    Chop the spinach leaves.

    Cut the zucchini into small cubes.

  • 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.

  • Pesto


    Place all the pesto ingredients in a small container, then blend until you get a nice texture.

  • 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

  • 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.

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