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Scallopini of Alligator  HT  MC  20mins


Serves 4      Hot  Game  Fish   Main Course  Gluten Wheat Dairy Free  Eggless



   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




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  


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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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