Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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