Title: Salmon fillets buried in potatoes
 Categories: Seafood, Vegetables
      Yield: 4 Servings
 
MMMMM----------------------PHILLY.INQUIRER---------------------------
      7 oz 4 SKINLESS SALMON FILLET
           KOSHER SALT AND PEPPER
      2 lb RUSSET POTATOES
     12 tb BUTTER
      1 tb LEMON JUICE
    1/2 c  SHALLOTS
      6    LARGE SCALLIONS SLICED
    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......