Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Mako shark, cut into slices 1/3 c Cognac, plus more as needed
-- about 4 ounces each, 2 c Whipping cream
-- skins removed 2 tb Veal glaze * OR
1/2 c Butter, clarified 1/3 c Veal stock *
3 tb Shallots, finely chopped

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.

* 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

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