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.

Sauce:

• 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.