Scotch salmon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Salmon Fillets |
| 2 | tablespoons | Butter, clarified |
| Salt & | ||
| 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 |
| Creme fraiche | ||
| Candied Orange Zest | ||
Directions
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.