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Receta Mako Shark Steak Au Poivre
by Global Cookbook

Mako Shark Steak Au Poivre
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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

  1. See recipes for Clarified Butter, Veal Glaze and Veal Stock.
  2. 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.
  3. Heat clarified butter (*) in heavy, large skillet till warm.
  4. 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.
  5. 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.