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Crocodile Triangles With White Butter Sauce Recipe

by Global Cookbook

Ingredients

200 gm Crocodile meat, minced 30 gm Butter (1) 2 x Spring Onion, minced 20 gm plain flour 120 ml lowfat milk 10 ml lime juice

5 gm Parsley, minced 8 sht Filo pastry 20 ml white wine vinigar 20 ml cream 120 gm butter, small cubes salt and pepper to taste melted butter to brush triangles

Directions

1. Heat butter(1) in saucepan, add in half the spring onions and simmer till soft. Add in flour and cook till bubbly. Remove from heat, slowly fold in lowfat milk using a whisk.
2. Bring back to the boil, add in lime juice, parsley and Crocodile meat. Simmer for about 2 minutes, remove from heat, adjust seasoning and let cold.
3. Brush each Filo pastry sheet with melted butter (3). Fold each sheet twice long ways to create a long, narrow three layered strip.
4. Place equal amount of the Crocodile mix on the end of each strip. Fold ends over to create triangles, continue folding to the end of each strip.
5. Brush with melted butter (3), place on greased oven tray and bake in oven at 180c for about 15 or possibly till brown.
6. Prepare butter sauce by boiling the vinegar, white wine and remaining spring onions in a saucepan till the liquid id reduced to about half. Add in cream and reduce further.
7. Turn the heat to low and whisk in butter cubes (2) piece by piece. Adjust seasoning and use immediately. The sauce will separate if kept. While the taste of the separated sauce is fine, the appearance is unattractive.
8. Serve Crocodile triangles on a platter garnished with fresh herbs. The sauce should be served in a sauce boat.

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