Yield: 4 servings
Measure | Ingredient |
---|---|
7 ounces | Salmon Fillets |
2 tablespoons | Butter, clarified |
\N \N | Salt & |
\N \N | White pepper to taste |
½ teaspoon | Garlic, minced |
½ teaspoon | Shallot, minced |
¼ teaspoon | Dijon Mustard |
¼ teaspoon | Brown sugar |
1 tablespoon | Raspberry vinger |
¼ cup | Scotch |
¼ cup | Orange juice |
¼ cup | Heavy cream |
3 tablespoons | Drambuie |
\N \N | Creme fraiche |
\N \N | 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 ½ tsp. minced garlic, ½ tsp. minced shallot, ¼ tsp. Dijon mustard and ¼ 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 ¼ c. Add ¼ c. orange juice. Move pan in a circular motion to blend ingredients.
Reduce sauce til it begins to thicken. Finish with ¼ c. heavy cream and a round of Drambuie about 3 Tablespoons.
Garnish with creme fraiche and candied orange zest.