Categories: Fish/sea, Vegetables 
      Yield: 4 servings 
  
------------------------------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......