Salmon Fillets Buried in Potatoes
Yield
4 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
skinless |
*
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | pounds |
potatoes
russet |
|
| 12 | tablespoons |
butter
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | cup |
shallots
|
*
|
| 6 | large |
scallions, spring or green onions
sliced |
|
| ½ | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
skinless |
*
|
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 907.2 | g |
potatoes
russet |
|
| 1.8E+2 | ml |
butter
|
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
shallots
|
*
|
| 6 | large |
scallions, spring or green onions
sliced |
|
| 118 | ml |
white wine
dry |
*
|
Directions
Heavily butter 4 pieces of 9 by 12 inch aluminum 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 seperately.
Serves 4.
