| 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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