I love the taste of Grand Marnier after dinner. But during dinner, you might want to try this
recipe, made with scotch and drambuie. One of the very best ways I have ever experienced
eating salmon.
* Exported from MasterCook *
Scotch Salmon
Recipe By : The ARK Restaurant, Nahcotta, WA Serving Size : 1 Preparation Time :0:00 Categories :
Dinner Fish Main Dish Seafood
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
7 ounces salmon fillet -- dusted in flour 2 tablespoons clarified butter salt and pepper to taste
1/2 tsp shallots -- minced
2/2 tsp garlic -- minced
3/4 tsp dijon mustard
4/4 tsp brown sugar 1 tablespoon raspberry vinegar
5/4 cup blended scotch
6/4 cup orange juice
7/4 cup heavy cream 3 tablespoons Drambuie cream fraiche (heavy cream) candied orange zest (
orange zest)
Dust a 7 ounce salmon filet lightly in flour. In a saute pan, heat 2Tbsp clarified butter and brown
the fillet slightly on one side. Add salt and pepper to taste, and turn to other side.
Add garlic, shallot, mustard and brown sugar.
After the ingredients cook for a few seconds, add the raspberry vinegar. By now, the second side of
the fillet will have browned slightly.
With the fillet still in the pan, deglaze it with the scotch. Add the orange juice. Move the pan in
a circular motion so ingredients marry.
Reduce sauce till it begins to thicken. finish with the heavy cream and the Drambuie.
Garnish with the creme fraiche and candied orange zest.