Categories: Fish/sea 
      Yield: 4 servings 
  
      4    7-oz skinless salmon fillets             White pepper 
      2 lb Russet potatoes                    12 tb Butter 
      1 tb Lemon juice                       1/2 c  Shallots 
      6 lg Scallions                         1/2 c  Dry white wine 
           - thinly sliced into rounds       1/2 c  White wine vinegar 
           Kosher salt                     
  
  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. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK