I suppose it depends on the type of yeast you use. I made a melomel with 71B and a cyser with Pasteur Champagne and they both are clearing very fast though not quite as fast as yours. They are both around a month old now, give or take a week. I made a bochet around the same time, but that is still pretty dark and opaque. I used 1116 for that one though, and I likely caramelized my honey longer.
Also.... a brochet is a fish. A big fish, probably not very tasty for mead.
Sorry, I can't stop myself sometimes.