heavy whipping cream
Dust a 6 to 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 teaspoon minced garlic, ½ teaspoon minced shallot, ¼ teaspoon Dijon mustard and ¼ teaspoon 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 cup orange juice. Move pan in a circular motion to blend ingredients.
Reduce sauce til it begins to thicken.
Finish with ¼ cup heavy cream and a round of Drambuie about 3 Tablespoons.
Garnish with creme fraiche and candied orange zest.