Wattleseed Crocodile With Riberry Confit
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 5:14pm

Ingredients




1 kilogram crocodile tail fillet (bone out and trimmed)
60 grams Wattleseed*
Outback Salt (or table salt)
1 piece damp paperbark, appropriately thinned*
string or cooking twine
80 grams Riberry Confit*
(* Can be found at: www.dining-downunder.com/shop)

Preparation

1 In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt. 2 Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely. 3 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. 4 Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder). 5 Machine slice the crocodile to 2mm thickness. 6 Fan out 35 to 40g portions around the plate. Serve with the Riberry Confit garnish.