- 5 ounces boneless, skinless salmon fillet
- 10 stalks thin asparagus, woody ends trimmed off
- 2 to 4 fresh sorrel leaves
- 1 tablespoon crème fraîche
- 1 tablespoon dry white wine
- lemon zest to taste
- salt and pepper to taste
- Preheat the oven to 400°F.
- 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. Place the salmon on top, season with salt and pepper, and then place the sorrel leaves on top.
- Top with crème fraîche, white wine, and lemon zest.
- 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.
- Park the papillote packages on a baking sheet, and bake for 12 to 15 minutes.
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.
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