Wattleseed Crocodile With Riberry Confit

Photo: Vic Cherikoff

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

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 g arnish.