For Beurre Blanc:
1 shallot, finely chopped
4 oz. white wine
8 oz. fish stock
4 oz. heavy cream
4 oz. butter

Shred potato, blanch in boiling water, drain and cool. Season salmon, place shredded potato on top, fry in butter and olive oil until potato is golden brown and crisp. Place in preheated 350-degree oven and bake for 10 minutes. Let stand for 10 minutes.

In a small saucepan, combine shallot, wine, fish stock, and heavy cream. Simmer until the liquid is reduced to about half. Whisk in the butter, 1 oz. at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece before the previous one has melted. The sauce must not get hot enough to liquefy. Stir in lemon juice and salt to taste.

Place sauce on heated plate and transfer the salmon on top of it.