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Ingredientes
- 8 x 100 g Crocodile Medallions
- 200 ml Extra virgin olive oil
- 20 gm crushed Fennel seeds
- 5 gm black Pepper
- 2 x Egg yolks
- 20 ml Sambuca
- 60 ml White wine Salt to taste
Direcciones
- 1. Combine extra virgin olive oil, fennel and black pepper in a mixing bowl, place Crocodile medallions in mix and set aside for at least 1 hour.
- 2. Then heat oil in a fryingpan, seal medallions on both sides and finish in an oven at about 180C for some 10 minutes.
- 3. Sabayon: Combine egg yolks, Sambuca and white wine in a mixing bowl. Wisk mix over warm water till light and frothy.
- 4. Adjust seasoning by adding salt if required. Serve medallion with spoon full of sauce. Garnish with sprigs of fresh herbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 228g | |
| Calories 1765 | |
| Calories from Fat 1670 | 95% |
| Total Fat 189.04g | 236% |
| Saturated Fat 27.39g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 43mg | 2% |
| Potassium 410mg | 12% |
| Total Carbs 18.09g | 5% |
| Dietary Fiber 9.3g | 31% |
| Sugars 4.19g | 3% |
| Protein 4.3g | 7% |
