Title: Mako shark steak au poivre
 Categories: Seafood, Masterchefs, New york, Obar
      Yield: 6 Servings
 
     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 **
 
       **  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.