Peppered Shark

Discussion in 'Food and nutrition' started by LuckyTrim, Feb 22, 2004.

  1. LuckyTrim

    LuckyTrim Guest

    Peppered Shark

    3 Tbsp Butter 3 Tbsp Chopped shallots
    1/3 cup Cognac or other brandy 1 cup Chicken stock or canned low-fat
    2/2 cup Beef stock or canned unsalted 2 cup Whipping cream Salt 6 1 1/2-inch-thick shark steak 2
    Tbsp Coarsely ground pepper

    Melt 1 tablespoon butter in heavy large medium saucepan over medium-high heat. Add shallots and
    saute' until just tender, about 3 minutes. Add Cognac and simmer until liquid is reduced to 1
    tablespoon, about 4 minutes. Stir in chicken and beef stocks. Simmer until reduced to 1/3 cup, about
    10 minutes. (Can be prepared 1 day ahead. Chill.) Bring stock mixture to boil. Add cream and simmer
    until liquid is reduced to 1 1/2 cups, about 20 minutes. Season with salt. Keep warm. Pat shark
    steaks dry. Season with salt. Sprinkle both sides of shark generously with pepper. Melt remaining 2
    tablespoons butter in heavy large skillet over medium-high heat. Add shark and fry until cooked
    through, about 4 minutes per side. Transfer to plates. Serve with sauce over or under the fish.

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