French in a Flash: Salmon with Sorrel and Asparagus en Papillote Recipe
Ingredients (7)
- 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
Directions
Learn how to make this recipe at Serious Eats
Ingredients (6)
- 1 oz. Johnnie Walker Black Label
- 1 oz. Cherry Liqueur
- 1 oz. Sweet Vermouth
- 1 oz. Orange Juice (freshly squeezed)
- 0.3 oz. Lemon Juice
- Orange peel to garnish