Crocodile with Lime and Ginger Sauce

SERVES FOUR

400g Crocodile fillet, cut into 2cm cubes

40ml lime juice

200ml Chicken stock

30ml honey

30g brown sugar

5g ginger, finely diced

30ml olive oil or rapeseed oil

10g corn flour

Salt and pepper for seasoning

Season the crocodile with salt and pepper and pour the lime juice over and place in the fridge for about 1 hour.

Remove the crocodile from refrigeration, saving residual lime juice for the sauce.

Heat olive oil in a frying pan and sauté the crocodile for about 5 minutes, set aside and keep warm.

Combine lime juice, honey, brown sugar, ginger, chicken stock and corn flour in a sauce pan and bring to the boil.

Reduce the heat and let it simmer for 2 minutes.

Place crocodile on a plate, spoon sauce over meat and garnish with fresh herbs.