Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      slices        mako shark -- ( 4 oz each)
                        skin removed
                        salt
                        pepper -- coarsely crushed
     1/2  cup           butter -- clarified **
   3      tablespoons   shallots -- finely chopped
     1/3  cup           cognac -- plus more as needed
   2      cups          whipping cream
   2      tablespoons   veal glaze ** or
     1/3  cup           veal stock **

Preparation:

** 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, sauté 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.