|4||lb||Mako shark, cut into slices - about 4 ounces each, - skins r|
|3||tb||Shallots, finely chopped|
|1/3||c||Cognac, plus more as needed|
|2||tb||Veal glaze * OR|
|1/3||c||Veal stock *|
* See other recipes for preparation of this ingredient.
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