Scotch salmon

• 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.
 
 
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