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3 tablespoon Butter
3 tablespoon Shallots, Chopped
1/3 cup Cognac
1 cup Chicken Stock
½ cup Beef Stock
2 cup Cream
1 pinch Salt
6 Shark, Steaks
2 tablespoon Pepper, Coarsely Chopped
Melt 1/3 of the butter in heavy saucepan over medium high heat. Add shallots and saute until just tender, 3 minutes. Add cognac and simmer until liquid is reduced to 1 tb, about 4 minutes. Stir in chicken and beef stocks. Simmer until reduced to third cup, 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, 20 minutes. Season with salt. Keep warm. Pat shark steaks dry. Season with salt. Sprinkle both sides of shark generously with pepper. Melt remaining butter in 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.
3 tablespoon Shallots, Chopped
1/3 cup Cognac
1 cup Chicken Stock
½ cup Beef Stock
2 cup Cream
1 pinch Salt
6 Shark, Steaks
2 tablespoon Pepper, Coarsely Chopped
Melt 1/3 of the butter in heavy saucepan over medium high heat. Add shallots and saute until just tender, 3 minutes. Add cognac and simmer until liquid is reduced to 1 tb, about 4 minutes. Stir in chicken and beef stocks. Simmer until reduced to third cup, 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, 20 minutes. Season with salt. Keep warm. Pat shark steaks dry. Season with salt. Sprinkle both sides of shark generously with pepper. Melt remaining butter in 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.
