| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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