Recipe By : Philly Inquirer
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Skinless salmon fillets (7 oz ea)
Kosher salt and pepper
2 lb Russet potatoes
12 tb Butter
1 tb Lemon juice
1/2 c Shallots
6 lg Scallions -- sliced
1/2 c Dry white wine
Heavily butter 4 pieces of 9x12" alumiinum foil. Then sprinkle with
salt and pepper. Preheat oven to 450°F. Shred 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 wiith remaiining
potatoes. Press down on the potatoes, then enclose tightly in foil.
Place in oven for 15 minutes. Meanwhile, combine shallots, wine,
and vinegar in saucepan. Place over mediium heat and cook until
most of the liquid is evaporated. Remove from heat and beat in
remaining butter. Add salt and white pepper to taste and set aside
in a warm place. When it's time to put dinner on the table, heat
the broiler. Unwrap the salmon, and place close to the heat. Brown
well, about 2 minutes per side. Arrange the salmon on a platter and
serve the sauce seperately.
