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.