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Crocodile Fillets with Rosemary Sauce HT MC Australian 15mins
Serves 4 Hot Game Alcohol Main Course Gluten Wheat Free Eggless Australia Oceania Pacific Rim
Ingredients
4 x 200g/7oz Crocodile or Alligator Fillets
2 tbsp Lime Juice
2 Spring Onions, chopped
25g/1oz Butter
1 teasp Olive Oil
12g/1/2 oz Fresh Rosemary Needles
60ml/2fl.oz. Dry Vermouth
120ml/4fl.oz. Fish Stock
60ml/2fl.oz. Single Cream
Salt and Black Pepper
Instructions
1.
Season the crocodile fillets with salt and pepper.
2.
Heat a large non-stick frying pan until very hot, add the fillets and dry fry
for 2
3.
Sprinkle with the lime juice, set aside and keep warm.
4.
Heat butter in another frying pan, add the spring onions and sauté for 1-2
minutes.
5.
Add the rosemary and vermouth and
boil rapidly until reduced by 2/3rds.
6.
Add the cream and reheat until hot but not boiling.
7. Season with salt and pepper then strain into a sauce boat.
8. To serve - transfer the meat to a warmed platter and pour the sauce over the top. Serve immediately.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
