Mako Shark Steak Au Poivre - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Mako Shark Steak Au Poivre (/showthread.php?tid=209921) |
Mako Shark Steak Au Poivre - tubeN2 - 07-06-2005 Ingredients [font "courier"] 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 ** [/font]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. |