Recipe - Scotch Salmon

7 ounce Salmon Fillets
2 tablespoon Butter, clarified
Salt &
White pepper to taste
One half teaspoon Garlic, minced
One half teaspoon Shallot, minced
One fourth teaspoon Dijon Mustard
One fourth teaspoon Brown sugar
1 tablespoon Raspberry vinger
One fourth cup Scotch
One fourth cup Orange juice
One fourth cup Heavy cream
3 tablespoon Drambuie
Creme fraiche
Candied Orange Zest

Dust a 67 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 One half tsp. minced garlic, One half tsp. minced
shallot, One fourth tsp. Dijon mustard and One fourth 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 One fourth 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 One fourth c. heavy cream and a round
of Drambuie about 3 Tablespoons. Garnish with creme fraiche and candied
orange zest.