Preparation:
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 until 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. |
