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Alligator Tails

List of Ingredients




Just to prove you can find virtually anything on the web and that I have a sense of humor :-)

11/2 lbs Alligator tail
15 fl ozs of something like Chardonnay, but it does not need to be expensive.
2 onions
4 cloves of garlic
2 chopped fennel bulbs
A handful of tarragon
Juice and zest of one lemon
1 pint of fish stock.
2 ozs very cold butter
Salt and black pepper
A little flour
Sunflower oil

Recipe



Chop the onions, garlic, tarragon and fennel and put in a large dish with the wine and lemon. Slice the alligator tails into 1/2" medallions and put in the marinade. Leave for a couple of hours.
Remove the alligator from the marinade and set aside. Pour the marinade into a large pan with the fish stock and reduce to half a pint. Strain the stock and return to the heat. Reduce by half. Turn off the heat.
Coat the alligator medallions in the flour and fry for 8 minutes turning once. Remove and keep warm.
Re-heat the sauce until it boils and then add small cubes of butter to the sauce to thicken it like a hollandaise. Whisk well after each lump has been added and make sure it does not curdle. If it does begin to curdle, plunge the base of the pan in cold water. When the sauce has thickened, drizzle it over the alligator and serve with new potatoes and green vegetables and a couple of bottle of good Chardonnay.
Serves 4 Generously.