Crocodile Fillets with Rosemary Sauce
- 7 oz. (per serving) crocodile fillets
- 1/2 oz. lime juice
- 2 spring onions
- 1 oz. butter
- 1 Tbsp fresh rosemary leaves
- 1.5 oz. dry vermouth
- 4 oz. fish stock
- 2 oz. cream
- Salt and pepper to taste
Season crocodile fillets with salt and pepper. Dry fry the fillets on a BBQ or non stick fryingpan for about 2min on each side. Sprinkle with lime juice and set aside.
Sauce: Heat butter in a fryingpan, add spring onions and fry for about 1 min.
Add rosemary and dry vermouth and reduce until almost dry. Add fish stock and reduce by half. Add cream and reheat until just about boiling point.
Adjust seasoning with salt and pepper and pour sauce through strainer. Place spoonfuls of sauce on serving plate, place Crocodile fillet on it and serve with vegetables in seasonServings: 4 to 6
Submitted by: Recipe Group Member
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