Wattleseed Crocodile with Riberry Confit

• 1000 grams - crocodile tail fillet, bone out and trimmed
• 60 grams - WattleseedZ*
• 1 x salt
• 1 each - damp paperbark, appropriately thinned
• 1 x cooking wine
• 80 grams - Riberry Confit*

1. In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt.
2. Roll the meat to form a log shape and set in the middle of the paperbark sheet; wrap well and tie securely.
3. Place in a microwave dish and cook on high (750W) for 5 minutes; rest for 5 minutes, invert the roll and cook a further 5 minutes on high; alternatively, poach in a steam oven until firm to touch, although this will give a drier result as the juices tend to run with prolonged cooking.
4. Chill overnight then remove the bark from the required amount of crocodile (re-wrap and chill the remainder).
5. Machine slice the crocodile to 2mm thickness.
6. Fan out 35 to 40g portions around the plate.
7. Serve with the Riberry Confit.

wattleseedz, salt, paperbark, cooking wine

Taken from recipeland.com/recipe/v/wattleseed-crocodile-riberry-co-50805 (may not work)