French cuisine

Easy

Salmon in Pappiotte With Asparagus Cherry Tomatoes

Name: Salmon in Pappiotte With Asparagus Cherry Tomatoes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: French
Ingredients: ㅤ ㅤFor The Salmon; 2 Filets Salmon; 1/4 tsp. Ground Black Pepper; 1/4 tsp. Salt; ㅤ For The Vegetables; 8 oz. Tomato; 7 oz. Asparagus; 1 tbsp. Salt; ㅤ Seasoning; 2 sprigs Thyme; 1 tsp. Olive Oil; 3 Threads Saffron; 1 Large Egg; 1 tbsp. Water; 2 tsp. White Wine

Chef Nick Wisman

RATING LIKE SAVE PRINT

Salmon in Pappiotte With Asparagus Cherry Tomatoes

5 stars rating if you like it!

Done

Creamy and flavorful, this Salmin in Pappiotte is easy to make, but is incredibly classy and appetizing. With juicy fresh cherry tomatoes and earthy asparagus, the entire meal is nutritious and hearty.

Recipe

PRE TIME: 25 min

COOKING TIME: 15 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

ㅤ ㅤFor The Salmon
2 Filets Salmon
1/4 tsp. Ground Black Pepper
1/4 tsp. Salt
ㅤ For The Vegetables
8 oz. Tomato
7 oz. Asparagus
1 tbsp. Salt
ㅤ Seasoning
2 sprigs Thyme
1 tsp. Olive Oil
3 Threads Saffron
1 Large Egg
1 tbsp. Water
2 tsp. White Wine

Directions:

Step 1

Score an “x” on each cherry tomato.

Step 2

In a medium saucepan, boil 2 quarts of water seasoned with 2tbsp salt. Quickly toss the tomatoes into the water until the skin starts to peel away.

Step 3

Using a slotted spoon, remove the tomatoes and place them in ice water.

Step 4

Peel and discard the skins of the cherry tomatoes and reserve.

Step 5

Peel asparagus skin.

Step 6

Boil the asparagus for 2 minutes, just to cook off the rawness. Remove place the asparagus in the ice water to cool.

Step 7

Fold the parchment paper in half and cut into a half heart-shaped piece, so when unfolded you have a heart twelve inches tall by 12 inches wide.

Step 8

Two inches right from the middle of the parchment heart lay 4 pieces of blanched asparagus, then 6 cherry tomatoes, followed by the 2 sprigs of thyme.

Step 9

Meanwhile, season the fish with salt and pepper.

Step 10

Place on top of the vegetables and drizzle with olive oil. Gently add some saffron threads on the fish. Drizzle wine around the base of the fish.

Step 11

In a small bowl, mix the egg and water to create an egg wash. Brush the edges of the parchment heart and begin to fold the edge over, inch by inch, until sealed.

Step 12