Scallopini of Alligator HT
Game Fish Main Course Gluten Wheat Dairy Free
450g/1lb Alligator or Crocodile Tail Meat, thinly sliced
Salt and Black Pepper
60ml/2fl.oz. Olive Oil
4 Shallots, very thinly sliced
3 tbsp White Wine Vinegar
120ml/4fl.oz. Fresh Chicken Stock
3 tinned Anchovy Fillets, chopped
2 large Gherkins, finely chopped
1 tbsp Capers, roughly chopped
2 teasp Lemon Juice
1 Garlic Clove, crushed
3 tbsp Freshly Chopped Parsley
Gently pound the alligator slices with a meat mallet or rolling pin until they
even thickness. Season well with salt and pepper.
Heat oil in a large frying pan add the alligator slices and brown over a medium heat,
for 2-3 minutes on each side. You may have to do this in batches: keep the cooked
slices warm whilst you cook the rest. Remove
to a serving platter and keep warm.
Add the remaining ingredients to
the frying pan, raise the heat and boil rapidly to reduce a little.
To serve - Transfer the meat to a warmed serving platter. Adjust the seasoning of
the sauce if necessary and pour over the alligator slices. Serve immediately.
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