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Dinner with Plato: Scotch Salmon Recipe

Tuesday, January 29th, 2008
Posted in Food by Joel Gross

Plato hosted the monday night dinner at his studio in the University District. He cooked scotch salmon. Scotch salmon is salmon with a scotch-based sauce on top of it. The sauce contained Drambuie (a scotch liquer), Johnny Walker Black Label scotch, creme fraiche, heavy cream, orange juice, and lots of other goodies. We also had a salad with kumquats and almonds and a balsamic vinagreitte dressing. The crowd was smaller than usual, since Lucas had class and Plato didn’t have much room in his apartment, but we had a great time. Ian, Diane, Fletcher and I played a few games of darts and relaxed and talked. Good times. Next week looks to be a much larger affair, as Lucas is going to be hosting the dinner at his house on Tuesday night. Lucas has me excited with his stories of his three beautiful female roommates and the hot tub they have. Anyways, if you want to try to make scotch salmon yourself, the recipe is below.

Scotch salmon recipe:

Ingredients: 7 ounces of salmon fillets, 2 tablespoons of clarified butter, 1/2 teaspoon of minced garlic, 1/2 teaspoon of minced shallots, 1/4 teaspoon of Dijon mustard, 1/4 teaspoon of brown sugar, 1 tablespoon of raspberry vinegar, 1/4 cup of Scotch, 1/4 cup of orange juice, 1/4 cup of heavy cream, 3 tablespoons of Drambuie, Creme fraiche, candied orange zest.

Directions: Put a small amount of flour on the salmon. In a pan heat two tablespoons of clarified butter lightly. Add some salt and white pepper and flip fillet. Add the minced garlic, the minced shallot, the Dijon mustard and brown sugar. Allow to cook for a few seconds and then add the raspberry vinegar. Leave the fillet in the pan and deglaze the salmon fillet with the Scotch and add the orange juice on top. Shake pan to mix ingredients. Reduce sauce till it thickens and finish the scotch salmon sauce with heavy cream and the Drambuie. Garnish with creme fraiche and the candied orange zest.