| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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