Scotch Salmon

1. Dusti a 6-7 ounce salmon filet lightly in flour.
2. In a pan, heat 2 Tbs. clarified butter and brown slightly on one side.
3. Add salt and white pepper to taste and turn fillet over.
4. Add 1/2 tsp. minced garlic, 1/2 tsp. minced shallot, 1/4 tsp. Dijoni mustard and 1/4 tsp. brown sugar.
5. After these cook for a few seconds, add 1 Tablespoon raspberry vinegar.
6. With the fillet still in the pan, deglaze it with a "round" of Scotchi about 1/4 c. Add 1/4 c. orange juice.
7. Move pan in a circular motion to blend ingredients.
8. Reducei sauce til it begins to thicken.
9. Finish with 1/4 c. heavy cream and a round of Drambuiei about 3 Tablespoons.
10. Garnishi with creme fraiche and candied orange zest.