Crocodile with a Root Vegetable Swamp


Preparation info

  • Serves:


    • Difficulty


Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

They say crocodile tastes like chicken, but I had never tried it myself to confirm. When I saw frozen crocodile tail fillet on sale (still not cheap by the way at 60 euros/kilo or US$ 32.50/lb), I remembered reading a post on That Other Cooking Blog about crocodile sous vide. Paul of said blog had experimented with cooking crocodile tail fillet sous vide to find out the right temperature to cook it at, 131°F (55°C). And so I picked it up and decided to have some fun with the plating.

Crocodiles make me think of the Everglades and thus of a swamp, and so I decided to create a ‘swamp’ on the plate with a murkish green ‘river’ made out of salsa verde, a ‘beach’ made of celeriac puree and ‘dead trees’ made of various root vegetables. The crocodile is sunning on the ‘beach’ with its tail hanging in the ‘river’.