Salmon Buried In Potatoes

4 7 oz. skinless salmon fillets
2 pounds russet potatoes
1 tablespoon lemon juice
6 large scallions, thinly sliced into rounds
kosher salt
white pepper
12 tablespoons butter, I use way less, I also use cooking spray for the
foil
1/2 cup shallots
1/2 cup dry white wine
1/2 cup white wine vinegar

Heat oven to 450 F. 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. Makes 4 servings.

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