Crocodile Fillets with Rosemary Sauce

4x200 g crocodile fillets
20 ml lime juice
2 spring onions
30 gm butter
10 gm fresh rosemary leaves
40 ml dry vermouth
120 ml fish stock
60 ml cream
Salt and pepper to taste

Season crocodile fillets with salt and pepper. Dry fry the fillets on a BBQ or non stick fryingpan for about 2min on each side Sprinkle with lime juice and set aside.
Sauce: Heat butter in a fryingpan, add spring onions and fry for about 1 min.
Add rosemary and dry vermouth and reduce until almost dry. Add fish stock and reduce by half. Add cream and reheat until just about boiling point.
Adjust seasoning with salt and pepper and pour sauce through strainer. Place spoonfuls of sauce on serving plate, place Crocodile fillet on it and serve with vegetables in season