Title: Scotch salmon
 Categories: Fish, Seafood
      Yield: 4 Servings
 
      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.