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Crocodile Larrikin-Style

100gr crocodile boneless tail fillet per serve

15gr butter per serve

20-30ml lemon juice

100ml thickened cream per serve

Pinch of crushed garlic per serve

  • Cutting across the grain, slice the tail fillet into medallions and if necessary, cut into short lengths of even dimension. Each medallion should be approximately 3/8 inch or 10mm thick. (This stage can be pre-done and the resulting medallions laid out separately on a suitable tray and frozen for subsequent use).

  • Add medallions to the just browning butter and reduce heat to prevent butter from burning. If medallions are frozen, cook a little longer.

  • Do not turn more than once.

  • When cooked, place the meat in bowl in a warm place or oven.

  • De-glaze pan with lemon or lime juice (a bottled variety is suitable) and immediately add cream.

  • Swirl and add garlic and bring to the boil.

  • Simmer till reduced, so that the sauce will coat the spoon.

  • Place meat on platter, add juices in bowl to sauce, stir and pour sauce over medallions.

  • Serve immediately, accompanied with a fresh, cold, crisp salad as a starter.

 
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