Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
