The most famous shark meat dish is fin soup. It is a dish of Chinese cuisine that is appreciated not so much for taste — frankly, it is virtually tasteless — but for the side effects attributed to it. And here shark steak or kebab – fleshy and fragrant. To make a catran steak, take 2-3 tablespoons mixture of crushed peppers, 2 boneless shark steaks, 1 tablespoon each of butter and vegetable oil and 2 tablespoons of cognac or brandy. Remove the skin from the steaks, spoil them, dry with a kitchen towel and rub in the pepper mixture. In a sotainik, heat the butter, add the vegetable and roast the steaks for 4 to 5 minutes on each side. Season with salt. Remove the catran from the pan onto a warm plate, close with foil and add the brandy. Prepare the sauce, warm up the cognac with the fished fish oil, and pour them the fish.
Instead of an alcoholic sauce with such steaks, fresh salsa can be served. Cook it, for example, by mixing 1 1/2 cups each of diced mangoes and strawberries. Over low heat in a small saucepan, melt 1/3 cup brown sugar with the same amount of rice vinegar, add 2 tablespoons crushed ginger, put the chopped fruit, boil in for 15 minutes, then add 1/2 teaspoon of cardamom and 1 teaspoon of mint. Salsa is ready.