Ingredients Jump to Instructions ↓

  1. 4 Crocodile tournedos - (8 oz ea)

  2. 1 1/3 tablespoons 19ml Lime juice

  3. 2 Spring onions

  4. 2 1/8 tablespoons 31ml Butter

  5. 3/8 cup 15g / 1/2oz Fresh rosemary leaves

  6. 1/8 cup 29ml Dry vermouth

  7. 1/2 cup 118ml Fish stock

  8. 1/4 cup 59ml Cream

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Season crocdile 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.

  2. Sauce: Heat butter in a frying pan,add spring onions and fry for about 1 minute.

  3. 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.

  4. 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.

  5. This recipe yields 4 servings.


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