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Ingredientes
- 12 slc Mako shark, (@ 4 ounce each) skin removed Salt Pepper, coarsely crushed
- 1/2 c. Butter, clarified **
- 3 Tbsp. Shallots, finely minced
- 1/3 c. Cognac, plus more as needed
- 2 c. Whipping cream
- 2 Tbsp. Veal glaze ** Or possibly
- 1/3 c. Veal stock **
Direcciones
- ** See recipes for Clarified Butter, Veal Glaze and Veal Stock.
- Pat shark slices dry. Salt lightly. Arrange crushed pepper on plate or possibly 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 till warm.
- Working in batches if necessary, saute/fry fish slices till crusty and lightly golden brown, 2 to 3 min per side. Transfer to hot serving plates, and keep hot.
- Pour off all but about 1 Tbsp. butter from skillet. Add in shallot and toss briefly; carefully add in 1/3 c. Cognac. Add in cream, veal glaze (*) and any juices from fish. Boil till reduced to consistency which 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 265 | 87% |
| Total Fat 30.18g | 38% |
| Saturated Fat 18.95g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 168mg | 7% |
| Potassium 57mg | 2% |
| Total Carbs 1.87g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.06g | 0% |
| Protein 1.24g | 2% |
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