🫙 From the Spice Rack
Mako Shark Steak Au Poivre
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 Whippin...
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Ingredients6 items
Ingredients
- 12sl mako shark, (@ 4 oz each)
- 3tbsp shallots, finely chopped
- 1/3cup cognac, plus more as needed
- 2cup whipping cream
- 2tbsp veal glaze ** or
- 1/3cup veal stock **
Directions
- 1
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
- 2
Pat shark slices dry
- 3
Salt lightly
- 4
Arrange crushed pepper on plate or sheet of waxed paper
- 5
dredge each slice of fish in pepper, shaking off excess to leave light coating
- 6
Heat clarified butter (*) in heavy, large skillet until hot
- 7
Working in batches if necessary, saute fish slices until crusty and lightly golden, 2 to 3 minutes per side
- 8
Transfer to warm serving plates, and keep warm