3 tablespoons Butter
3 tablespoons Chopped shallots
1/3 cup Cognac or other brandy
1 cup Chicken stock or canned low-fat
1/2 cup Beef stock or canned unsalted
2 cups Whipping cream
6 (1 1/2-inch-thick) shark steaks
2 tablespoons 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.




This recipe is from How To Cook Fish -


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