Scotch Salmon

Directions

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.