Free Recipe Mako Shark Steak Au Poivre

Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Mako Shark Steak Au Poivre Recipe

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 **

Mako Shark Steak Au Poivre Preparation

** 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

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