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A new use for Mandarin vodka


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A new use for Mandarin vodka

Janet A. Zimmerman | Aug 1, 2002 11:46 AM

Last week a friend gave me some fresh caught salmon filets. When I got home I checked out the cupboards to see what I could do with them since I wanted to cook them that night. The cupboard being a bit bare, and necessity being the mother of invention and all, I decided to do something with shallots, mixed cherry tomatoes and the juice of an orange whose peel had been used for something else. The plan was to saute the shallot, cook the fish, remove, reduce the orange juice with some white wine or vermouth, toss in the halved tomatoes with a few capers and the shallot, and pour it over the fish. Only problem was that I had no white wine, and no dry vermouth. I had red wine, but that didn't seem right, so I looked again. Aha! I had a little bit of mandarin vodka (Absolut, in this case) and some Lillet Blond. So I used about 2 tablespoons of the vodka and about twice that of Lillet, with about 1/4 of fresh orange juice, and it ended up being an unbelievably wonderful sauce for the fish. If you can remember to set some aside after making Mandarin and Lillet martinis, give this a try.

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