Select thin fillets of fish, preferably no more than one quarter inch in diameter and about one quarter pound in weight.

Preheat oven to 500 degrees. Lightly brush the bottom of a baking sheet large enough to hold all the fillets or slices in one layer. Arrange the fillets or slices over the dish and sprinkle with salt and pepper. Wet the palms of the hand and moisten the top of the fillets. Place the baking sheet on the floor or very bottom rack of the oven and bake one and one-half to three minutes. Ideally, if the oven is hot one and one half minutes would be sufficient. Cook only until the fish has lost its raw look throughout. Serve with any desired sauce. Serve the sauce spooned onto a hot plate with the fish portion on top of the fish.

SHRIMP SAUCE:

1/4 lb. sm. fresh shrimp, about 12
3 tbsp. butter
2 tbsp. cognac
1 tbsp. tomato paste
1 c. heavy cream
Salt & pepper to taste
2 tbsp. shallots, finely minced
1 c. fish broth (bottled clam juice)
1 tbsp. flour
1/4 tsp. cayenne pepper

Shell and devein the shrimp. Cut each shrimp in half lengthwise. Cut each half crosswise into small pieces. There should be about 1/2 cup. Heat 2 tablespoons of the butter in a saucepan and the pieces lose their raw look. Using a slotted spoon, remove the shrimp pieces and set aside. Add the shallots to the saucepan and cook, stirring about 1 minute. Add the cognac. Cook 10 seconds and add the fish broth and tomato paste. Bring to a boil and let cook over high heat about 8 minutes or until reduced to about 1/2 cup or slightly less. Add the cream and stir. Bring to a boil. Using the finger, blend the remaining butter with the flour. Stir this into the simmering sauce until thickened. Let cook, stirring about 3 minutes. Strain the sauce through a fine sieve, pushing the sauce through with a rubber spatula. There should be about 1 1/2 cups. Return the sauce to the saucepan, and stir in salt, pepper and cayenne. Add the shrimp and heat thoroughly.

MUSHROOM SAUCE:

1/2 lb. fresh mushrooms, thinly sliced, about 4 cups
4 tbsp. butter
3 tbsp. shallots, finely chopped
1 tbsp. lemon juice
Salt & pepper to taste
1 c. fish broth (clam juice)
1/2 c. heavy cream

Prepare the mushrooms and set them aside. Heat half of the butter in a saucepan and add the shallots, stirring. Cook about 1 minute and add the mushrooms, stirring. Sprinkle with lemon juice, salt and pepper to taste. Cook until mushrooms are wilted. Add the broth and cook about 8 minutes. Pour the mixture into pan, add cream and bring to a boil.