Mako shark steak au poivre
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Mako shark, cut into slices about 4 ounces each, skins removed |
| ½ | cup | Butter, clarified |
| 3 | tablespoons | Shallots, finely chopped |
| ⅓ | cup | Cognac, plus more as needed |
| 2 | cups | Whipping cream |
| 2 | tablespoons | Veal glaze * OR |
| ⅓ | cup | Veal stock * |
Directions
Pat shark slices dry. Salt lightly. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating.
Heat clarified butter (*) in heavy, large skillet until hot.
Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side. Transfer to warm serving plates, and keep warm.
Pour off all but about 1 tablespoon butter from skillet. Add shallot and toss briefly; carefully add ⅓ cup Cognac. Add cream, veal glaze (*) and any juices from fish. Boil until reduced to consistency that will lightly coat the back of a spoon. Adjust seasoning with salt and pepper and a few drops of Cognac. Strain over fish and serve.
* See other recipes for preparation of this ingredient.
Source: "New York's Master Chefs" by Bon Appetit magazine : Chef: Stanley Kramer : Seafood buyer: George Morfogen : Pastry chef: Peter Roggensinger : Oyster Bar and Restaurant, Grand Central Station, NYC Formatted for you by: Rob Stewart, Harrington, DE Submitted By JOELL ABBOTT On 11-30-94