Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------PHILLY.INQUIRER---------------------------
7 oz 4 SKINLESS SALMON FILLET 1 tb LEMON JUICE
KOSHER SALT AND PEPPER 1/2 c SHALLOTS
2 lb RUSSET POTATOES 6 LARGE SCALLIONS SLICED
12 tb BUTTER 1/2 c DRY WHITE WINE

HEAVILY BUTTER 4 PIECES OF 9 BY 12 INCH ALUMIINUM FOIL.THEN
SPRINKLE WITH SALT AND PEPPER.PREHEAT OVEN TO 450 DEGREES. 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 FIFTEEN MINUTES.. MEANWHILE,COMBINE
SHALLOTS,WINE,AND VINEGAR IN SAUCEPAN.PLACE OVER MEDIIUM HEAT AND
COOK UNTIIL 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 SEPERATLY.SERVES 4......

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