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Crocodile Puff with Kaffir Lime Sauce PDF Print E-mail

Crocodile Puff with Kaffir Lime Sauce

50ml oil

100gr onion, chopped

500gr crocodile meat, diced

500gr potato, cooked and diced

375ml curry sauce

1kg puff pastry

500ml Kaffir lime butter sauce

Egg wash

Kaffir Lime Butter Sauce:

80gr onion, chopped

30ml Kaffir lime juice

1 Kaffir lime leaf, shredded

150ml white wine

2 bay leaves

100ml water

200gr butter

300ml cream

Salt and pepper, to taste

  • Season crocodile with salt and pepper.

  • Heat oil in a pan, sauté first diced onion and the crocodile.

  • Add cooked diced potato, curry sauce and simmer for 5 minutes and allow to cool.

  • Roll out puff pastry to a rectangular shape to 3mm thickness and cut 2 large diamond shapes, one bigger than the other.

  • Place crocodile mixture in the centre of the smaller piece, brush the sides with egg wash and cover with the other pastry piece.

  • Trim to the shape of a crocodile. Using the back of a knife decorate and brush with egg wash. Cut 2 long strips of pastry with a pastry roller and place on the back of the crocodile to look like scales.

  • Allow to rest before baking in a moderate oven (180 C-200 C) for about 20 minutes.

  • Serve with Kaffir Lime Butter Sauce and decorate with green colored Kaffir lime sauce.

Kaffir Lime Butter Sauce:

  • Place onion, lime juice, lime leaf, white wine, bay leaf and water in a pot, bring to the boil and simmer to reduce to one third.

  • Strain into another pot, add cream and reduce by half.

  • Remove from heat and mix in butter bit by bit.

  • Correct seasoning and use as required.

 
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