Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 7-oz skinless salmon fillets
2 lb Russet potatoes
1 tb Lemon juice
6 lg Scallions
- thinly sliced into rounds
Kosher salt
White pepper
12 tb Butter
1/2 c Shallots
1/2 c Dry white wine
1/2 c White wine vinegar
PREHEAT OVEN TO 450F. Heavily butter 4 pieces of
9-by-12-inch aluminum foil, then sprinkle with salt
and white pepper. Shred the potatoes and mix with
lemon juice and scallions. Make a bed using half the
potatoes on each piece of aluminum foil. Place a
salmon fillet on the potato bed, sprinkle with salt
and pepper and cover with remaining potatoes. Press
down on the potatoes, then enclose tightly in foil.
Place in oven for 15 minutes. Meanwhile, combine
shallots, wine and vinegar in a saucepan. Place over
medium heat and cook until most of the liquid is
evaporated. Remove from the heat and beat in remaining
butter. Add salt and white pepper to taste and set
briefly aside in a warm place. When it's time to put
dinner on the table, heat the broiler. Unwrap the
salmon, and place it close to the heat. Brown well,
about 2 minutes per side. Arrange the salmon on a
platter and serve the sauce separately.
