Crusted Crocodile Lemon Myrtle

Servings: 2-4

500g Crocodile tail
2 tsp ground Lemon Myrtle
2 egg yolks
2 tsp Dijon mustard
3/4 cup oil

Gently roll the crocodile into the Lemon Myrtle lightly covering the outside.
Cut into bite-sized medallions and grill each side in a hot pan being careful not to over-cook.

For the mayonnaise, whisk together the egg yolks and mustard then slowly pour in the oil while whisking vigorously. The oil should be moving in a slow steady stream and the mayonnaise will thicken. Add some salt to taste.

Recipe by Matt Clark

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