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 ITS 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……