Title: Scotch Salmon
Categories: Fish Fruit Salmon
Yield: 4 Servings
| 7 | oz | Salmon Fillets |
| 2 | tb | Butter, clarified |
| | | Salt & |
| | | White pepper to taste |
| 1/2 | ts | Garlic, minced |
| 1/2 | ts | Shallot, minced |
| 1/4 | ts | Dijon Mustard |
| 1/4 | ts | Brown sugar |
| 1 | tb | Raspberry vinger |
| 1/4 | c | Scotch |
| 1/4 | c | Orange juice |
| 1/4 | c | Heavy cream |
| 3 | tb | Drambuie |
| | | Creme fraiche |
| | | Candied Orange Zest |
Dust a 6-7 ounce salmon filet lightly in flour. In a pan, heat 2 Tbs.
clarified butter and brown slightly on one side. Add salt and white pepper
to taste and turn fillet over. Add 1/2 tsp. minced garlic, 1/2 tsp. minced
shallot, 1/4 tsp. Dijon mustard and 1/4 tsp. brown sugar. After these cook
for a few seconds, add 1 Tablespoon raspberry vinegar. With the fillet
still in the pan, deglaze it with a "round" of Scotch about 1/4 c. Add 1/4
c. orange juice. Move pan in a circular motion to blend ingredients. Reduce
sauce til it begins to thicken. Finish with 1/4 c. heavy cream and a round
of Drambuie about 3 Tablespoons. Garnish with creme fraiche and candied
orange zest.