French in a Flash: Salmon with Sorrel and Asparagus en Papillote

Name: French in a Flash: Salmon with Sorrel and Asparagus en Papillote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mediterranean, French, European
Ingredients: 10 stalks thin asparagus, woody ends trimmed off; 1 Tbsp crème fraîche; 1 Tbsp dry white wine; 1 serving lemon zest to taste; 142 grams boneless, skinless salmon fillet; 1 serving salt and pepper to taste; 2 to 4 fresh sorrel leaves

Need a gluten free, primal, and pescatarian main course? French in a Flash: Salmon with Sorrel and Asparagus en Papillote could be a spectacular recipe to try. This recipe serves 1. One portion of this dish contains around 32g of protein, 12g of fat, and a total of 269 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of salmon fillet, crème fraîche, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is an expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 400°F.

Equipment you will use

Oven

Fold a large piece of parchment in half, and cut around to create a pouch shape.

Lay the asparagus on one side of the parchment.

Ingredients you will need

Asparagus

Place the salmon on top, season with salt and pepper, and then place the sorrel leaves on top.

Ingredients you will need

Salt And Pepper

Salmon

Sorrel

Top with crème fraîche, white wine, and lemon zest.

Ingredients you will need

Creme Fraiche

Lemon Zest

White Wine

Seal by folding the edge in pleats, one overlapping the last. The trick is to fold it in any way that does not allow steam to escape, using a couple staples if necessary.

Note: There are several ways to seal the parchment or foil when cooking en papillote. The general rule of thumb is to do whatever you want just so long as the packet is very tightly sealed, allowing no steam to escape. Foil, or foil lined with parchment, facilitates the process. But if using just parchment, admittedly more aesthetically pleasing, work your way around, pleating the edges. I have been known to staple the final pleat for security, both technical and emotional. Here are the full Serious Eats instructions for traditional papillote cooking.

Equipment you will use

Aluminum Foil