| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 12 Scheibe | Mako shark, (@ 4 oz each) skin removed |
| | salt |
| | Pepper, coarsely crushed |
| 1/2 Tasse | Butter, clarified ** |
| 3 Esslöffel | Shallots finely chopped |
| 1/3 Tasse | Cognac, plus more as needed |
| 2 Tasse | whipping cream |
| 2 Esslöffel | Veal glaze ** Or |
| 1/3 Tasse | 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.
Chef: Stanley Kramer, Oyster Bar and Restaurant,
|
|
Anmerkungen zum Rezept:
keine |
