Scotch salmon

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.

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