Mako shark steak au poivre

1. ** see recipes for clarified butter, veal glaze and veal stock.
2. Pat shark slices dry. Salti lightly.
3. Arrange crushed pepper on plate or sheet of waxed paper; dredge each slice of fish in pepper, shaking off excess to leave light coating.
4. 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.
5. Transfer to warm serving plates, and keep warm.
6. Pour off all but about 1 tablespoon butter from skillet.
7. Add shallot and toss briefly; carefully add 1/3 cup cognac.
8. Add cream, veal glaze (*) and any juices from fish.
9. Boil until reduced to consistency that will lightly coat the back of a spoon.
10. Adjust seasoning with salt and pepper and a few drops of cognac.
11. Straini over fish and serve.