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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 minutes on each side.

  

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  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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