Instructions: ** 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.

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