Name: Mako Shark Steak Au Poivre
Ingredients: 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 **

Many times great difficulties precede special works of God. You can even say that God wins His greatest victories in the midst of apparent defeat. This can be clearly demonstrated in the life of our Lord on earth. When Jesus was crucified and placed in the tomb, it looked like the forces of unrighteousness had triumphed. However, it was in this time of apparent defeat that our victory for our salvation was won. This time of apparent defeat was followed by the resurrection of Christ.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy		Seafood, Masterchefs, New york, Obar	6	Servings

INGREDIENTS

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 **

INSTRUCTIONS

**  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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