Mako Shark Steak Au Poivre Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Mako shark, cut into slices
1/3 cup: Cognac, plus more as needed
-- about 4 ounces each,
2 cup: Whipping cream,
-- skins removed,
2 tbsp: Veal glaze * OR,
1/2 cup: Butter, clarified
1/3 cup: Veal stock *,
3 tbsp: Shallots, finely chopped
Directions:
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.
* See other recipes for preparation of this ingredient.
Source: "New Yorks Master Chefs" by Bon Appetit magazine
: Chef: Stanley Kramer
: Seafood buyer: George Morfogen
: Pastry chef: Peter Roggensinger
: Oyster Bar and Restaurant, Grand Central Station, NYC
Formatted for you by: Rob Stewart, Harrington, DE
Submitted By JOELL ABBOTT On 11-30-94
Source from luhu.jp
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.
* See other recipes for preparation of this ingredient.
Source: "New Yorks Master Chefs" by Bon Appetit magazine
: Chef: Stanley Kramer
: Seafood buyer: George Morfogen
: Pastry chef: Peter Roggensinger
: Oyster Bar and Restaurant, Grand Central Station, NYC
Formatted for you by: Rob Stewart, Harrington, DE
Submitted By JOELL ABBOTT On 11-30-94
Source from luhu.jp