Crocodile Fillets with
Game Alcohol Main Course Gluten Wheat Free Eggless Australia Oceania
4 x 200g/7oz Crocodile or Alligator Fillets
2 tbsp Lime Juice
2 Spring Onions, chopped
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
Season the crocodile fillets with salt and pepper.
Heat a large non-stick frying pan until very hot, add the fillets and dry fry
for 2 minutes
on each side.
Sprinkle with the lime juice, set aside and keep warm.
Heat butter in another frying pan, add the spring onions and sauté for 1-2
Add the rosemary and vermouth and
boil rapidly until reduced by 2/3rds.
Add the cream and reheat until hot but not boiling.
Season with salt and pepper then strain into a sauce boat.
To serve - transfer the
meat to a warmed platter and pour the sauce over the top. Serve immediately.
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