My hamper arrived earlier on in the week and i have tried the crocodile tonight.
and ??
come on man ... we need descriptive prose and your review ... we cant wait for JC forever !
I didn't want to hijack the thread and i took no photo's but i cooked,
Crocodile tournedo's with rosemary sauce served with roasted Mediterranean vegetables and beer battered chips.
Ingredients:
4 x crocodile tournedos - (8 oz ea)
1 1/3 tbl lime juice
2 x spring onions
2 1/8 tbl butter
3/8 cup fresh rosemary leaves
1/8 cup dry vermouth
1/2 cup fish stock
1/4 cup cream
Salt to taste
Freshly-ground black pepper to taste
Method:
Season crocodile tournedos with salt and pepper and fry the tournedos on a BBQ or non stick fryingpan for about 2 minutes on 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 and dry vermouth and reduce until almost dry. Add fish stock and reduce by half. Add cream and reheat until just about boiling point.
Adjust seasoning with salt and pepper and pour sauce through strainer. Place spoonfuls of sauce on serving plate, place crocodile tournedos on it and serve with
vegetables in season. Beer battered chips and roasted Mediterranean vegetables.
The tournedos are i believe, slices of the tail of the crocodile with a central bone in a round of meat. It is a white meat, the taste and texture seemed to change depending on the proximity to the bone. The meat furthest from the bone had a texture akin to pork almost with seemingly little flavour but as you got nearer the bone the flavour became more fish like and the texture was similar to that of a meaty fish. Wether the above was because of the outer section of meat being slightly more cooked than the inner section i don't know but i was pleasantly surprised.
6/10 looking forward to the proper red meats now.
P.S. Accompanied this dinner with a good old Blackforest Gateaux for pudding.
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