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Crocodile with Mango and a Basil Sauce

SERVES TWO

 300g crocodile meat, cut into thin slices

 30g peanut oil

 20g basil leaves

 20g parsley

 5g/ one clove of Garlic, chopped

 20ml white wine vinegar

 200ml olive oil

 1 mango, stone removed and peeled

 Salt and Pepper for seasoning

 

Season the Crocodile with a little salt and pepper

Heat the peanut oil in a frying pan; add the crocodile and sauté for about 3 to 4minutes, then set aside to rest.

Mix the basil, garlic, parsley, vinegar and olive oil in a food processor until a fine paste or until smooth

Slice the mango thinly and arrange on a plate

Then place the crocodile of the plate and garnish with the sauce and fresh herbs such as coriander.