Wattleseed Crocodile with Riberry Confit
Crocodile seasoned with Wattleseed and served with Riberry Confit.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1000 | grams |
-
crocodile tail fillet, bone out and trimmed |
* |
| 60 | grams |
-
WattleseedZ* |
* |
| 1 | x |
salt
|
*
|
| 1 | each |
-
damp paperbark, appropriately thinned |
* |
| 1 | x |
cooking wine
|
* |
| 80 | grams |
-
Riberry Confit* |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+3 | grams |
-
crocodile tail fillet, bone out and trimmed |
* |
| 6E+1 | grams |
-
WattleseedZ* |
* |
| 1 | x |
salt
|
*
|
| 1 | each |
-
damp paperbark, appropriately thinned |
* |
| 1 | x |
cooking wine
|
* |
| 8E+1 | grams |
-
Riberry Confit* |
* |
Directions
In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt.
Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely.
Place in a microwave dish and cook on high (750W) for 5 minutes; rest for 5 minutes, invert the roll and cook a further 5 minutes on high; alternatively, poach in a steam oven until firm to touch, although this will give a drier result as the juices tend to run with prolonged cooking.
Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder).
Machine slice the crocodile to 2mm thickness.
Fan out 35 to 40g portions around the plate.
Serve with the Riberry Confit.
