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Mako Shark Steak Au Poivre

A home-style Mako Shark Steak Au Poivre made with Butter Clarified, Shallots Finely Chopped, Cognac Plus More, Whipping Cream, and Veal Glaze. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 3 tbsp
• 1/3 cup
• 2 cup
• 2 tbsp
• 1/3 cup

Method (preview)

1. 1

   See recipes for Clarified Butter, Veal Glaze and Veal Stock.

2. 2

   Pat shark slices dry.

3. 3

   Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating.

4. 4

   Heat clarified butter (*) in heavy, large skillet until hot.

5. 5

   Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side.

6. 6

   Transfer to warm serving plates, and keep warm.

7. 7

   Pour off all but about 1 tablespoon butter from skillet.

8. 8

   Add shallot and toss briefly; carefully add 1/3 cup Cognac.

9. 9

   Add cream, veal glaze (*) and any juices from fish.

10. 10

    Boil until reduced to consistency that will lightly coat the back of a spoon.

11. 11

    Adjust seasoning with salt and pepper and a few drops of Cognac.

12. 12

    Strain over fish and serve.

13. 13

    Written by Richard Sax, Photographs by Nancy McFarland

14. 14

    The Knapp Press, Los Angeles, 1985

15. 15

    Chef: Stanley Kramer, Oyster Bar and Restaurant,