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| Mako Shark Steak Au Poivre Recipe |
Category: Seafood
Rating:
N/A
Servings: 6
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Ingredients
12 slice mako shark, (@ 4 oz each) - skin re; moved
1 salt
1 pepper, coarsely crushed
1/2 cup butter, clarified **
3 tablespoon shallots, finely chopped
1/3 cup cognac, plus more as needed
2 cup whipping cream
2 tablespoon veal glaze ** or
1/3 cup veal stock **
Cooking Directions:
** 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
seafood
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