See below ingredients and instructions of the recipe
12 sl Mako shark, (# 4 oz each) 3 tb Shallots, finely chopped
-- skin removed 1/3 c Cognac, plus more as needed
Salt 2 c Whipping cream
Pepper, coarsely crushed 2 tb Veal glaze ** OR
1/2 c Butter, clarified ** 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