Arrange the fillets of shark in a greased tray and between them, distribute the sliced carrots, roundly and thinly sliced onion and fresh sliced mushrooms. Add 2 cups of water and salt, the peppercorns, 2 bay leaves, some chopped parsley and cloves.
Put the shark in to stew for 1 1/2 hours, covered with aluminum foil. Remove the foil shortly before the shark is ready.
Then set the vegetables aside, to them add the chopped pickles, pitted olives, 1/2 bunch parsley, the cream, a few slices of lemon and the strained sauce from the stewing. All this is lightly blended and put to boil on the stove.
Serve the shark fillets topped with plenty of the sauce.