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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  



   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




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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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