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Crocodile Fillets with Rosemary Sauce

2 x 200gr crocodile fillets

20ml lime juice

2 spring onions

30gr butter

Fresh rosemary leaves

40ml dry vermouth

120ml fish stock

60ml cream

Salt and pepper

  • Season crocodile fillets with salt and pepper.

  • Dry fry the crocodile fillets on a barbecue or non stick frying pan for about 2 minutes each side.

  • Sprinkle with lime juice and set aside.


  • Heat butter in a frying pan, add spring onions and fry for about 1 minute.

  • Add rosemary leaves and dry vermouth and reduce until almost dry, add fish stock, and reduce by half.

  • Add cream and reheat until just about boiling point.

  • Season to taste.

  • Pour sauce through strainer.

  • Place spoonfuls of sauce on a plate and place crocodile fillet on it.

  • Serve with steamed vegetables.

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