- 100g of boneless crocodile tail fillet per serve
- 15g of 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 ⅜ 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 the butter from burning. If medallions are frozen, cook a little longer.
- Do not turn more than once.
- When cooked, place the meat in a 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 a platter, add juices in bowl to the sauce, stir and pour the sauce over medallions.
Serve immediately, accompanied with a fresh, cold, crisp salad as a starter.
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