|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
Scallopini of Alligator HT
MC
20mins
Serves
4 Hot
Game Fish Main Course Gluten Wheat Dairy Free
Eggless
Ingredients:
450g/1lb Alligator or Crocodile Tail Meat, thinly
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
Instructions
1.
Gently pound the alligator slices with a meat mallet or rolling pin until they
are of
even thickness. Season well with salt and pepper.
2.
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.
3. Add the remaining ingredients to the frying pan, raise the heat and boil rapidly to reduce a little.
4.
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. 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.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
