*  Exported from  MasterCook  *
 
                         MAKO SHARK STEAK AU POIVRE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       sl           Mako shark, (@ 4 oz each)
                         -- skin removed
                         Salt
                         Pepper, coarsely crushed
      1/2   c            Butter, clarified **
    3       tb           Shallots, finely chopped
      1/3   c            Cognac, plus more as needed
    2       c            Whipping cream
    2       tb           Veal glaze ** OR
      1/3   c            Veal stock **
 
        **  See recipes for Clarified Butter, Veal Glaze and Veal Stock.
   
        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 1/3 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.
   
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Stanley Kramer,  Oyster Bar and Restaurant,
        :      Grand Central Station, NYC
  
 
 
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