Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      ounces        salmon fillets
   2      tablespoons   butter -- clarified
                        salt and
                        white pepper to taste
     1/2  teaspoon      garlic -- minced
     1/2  teaspoon      shallot -- minced
     1/4  teaspoon      Dijon mustard
     1/4  teaspoon      brown sugar
   1      tablespoon    raspberry vinegar
     1/4  cup           scotch
     1/4  cup           orange juice
     1/4  cup           heavy cream
   3      tablespoons   Drambuie
                        creme fraiche
                        candied orange zest

Preparation:

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 until 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.