CAPE SHARK IN ESSENCE OF FENNEL

To easily tell when the shark steaks are done, use Volk's Cook'd Right^® Sensor during preparation.
Servings: 4

Ingredients

12	Oz.	Cape shark (4 - 3oz portions)
1	Lb.	Fresh fennel bulb (with leaves and stems attached)
2	Cups	Chicken broth
1	Clove	Fresh garlic
1	Tablespoon	Olive oil
1	Cup	Heavy cream

Preparation

1. Divide cape shark into serving size portions, discarding any remaining bony-looking cartilage.
2. Rinse fennel; cut off leaves and stem near top of bulb. Slice bulb into 1/2-inch thick cross sections; set aside.
3. Reserving leaves for garnish, coarsely chop remaining bulb, leaves and stems to yield approximately 1/2 cup.
4. In 2-quart saucepan, heat broth, chopped fennel, and garlic until boiling.
5. Reduce heat to simmer, add fish, cover and poach gently (liquid should just "quiver" for 10 minutes. Check steaks for doneness using a Cook'd Right^® Sensor.
   1. Quickly insert dark sensor tip into center of steak. Wait 10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Discard sensor when finished.
   5. Steak is done when tip of sensor is fully orange.
6. Using tongs or slotted metal spatula, carefully transfer cape shark from hot liquid to heatproof dish; keep warm.
7. Stir cream into poaching liquid, raise heat to medium and cook uncovered for 20-25 minutes, stirring occasionally or until sauce is reduced by one half (should have consistency of syrup).
8. While liquid is reducing, heat oil in large skillet. Saute fennel slices, turning once, until tender-crisp (15-20) minutes.
9. Divide fennel slices among 4 dinner plates and top with cape shark.
10. When sauce is reduced, strain and pour over fish. Garnish each place with finely chopped fennel leaves.