Recipe: Salmon Fillets Buried in Potatoes with Wine Sauce (baked in shredded potatoes, foil packets)

SALMON FILLETS BURIED IN POTATOES

FOR THE SALMON:
12 tbsp butter, divided use
2 lb russet potatoes
6 large scallions, sliced
1 tbsp lemon juice
4 skinless salmon fillets (7 oz each)
Kosher salt and ground white pepper, to taste
FOR THE SAUCE:
1/2 cup chopped shallots
1/2 cup dry white wine
1/2 cup white wine vinegar

TO PREPARE THE SALMON:
Preheat oven to 450 degrees F. Using some of the butter, heavily butter 4 (9x12-inch) pieces of aluminum foil. Sprinkle with salt and pepper.

Peel and shred potatoes, toss with scallions and lemon juice. Using half of the potato mixture, make a bed of potatoes on each piece of the prepared aluminum foil.

Place a salmon fillet on each potato bed, sprinkle with salt and pepper and cover the salmon with the remaining potatoes. Press down on the potatoes, then enclose each tightly in the foil.

Place in oven for 15 minutes.

MEANTIME, TO PREPARE THE SAUCE:
Combine shallots, wine and vinegar in 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.

TO FINISH THE SALMON:
Preheat the broiler.

Unwrap the salmon and place close to the broiler heat. Brown well, about 2 minutes per side.

TO SERVE:
Arrange the salmon on a platter. Serve sauce separately.

Makes 4 servings
From: Kelly,WA - 09-18-99