As crocodile tail fillet is prone to become dry, it is best to dry cure it before cooking. For most accurate results, weigh the crocodile meat and calculate 1.4% for the salt and 0.6% for the sugar to be used. Combine the salt and sugar in a small bowl and stir to mix.
Rub the crocodile meat with the curing mix on all sides.
Vacuum seal the crocodile meat and allow to cure in the refrigerator for 1 hour.
Meanwhile, make the salsa verde. Combine parsley, vinegar, capers, and olive oil in a blender and blend until smooth.
Taste and adjust the seasoning with salt and freshly ground black pepper. Refrigerate until ready to serve to allow the flavors to develop.
When the crocodile has finished curing, take it out of the bag and rinse with cold water to remove the salt.
Pat dry with paper towels and vacuum seal again. Cook sous vide at 131°F (55°C) for at least 3 but preferably 12 hours.
About an hour before you would like to serve the crocodile, peel the root vegetables and trim them so they can stand upright. Larger root vegetables can also be cut into chunks if a whole one is too big for a single serving. I used three different colors of carrots: small orange ones, large yellow carrots and large purple carrots.
Toss the root vegetables with olive oil and roast them in the oven at 440°F (225°C) for about 30 minutes. It is okay if the thin ends burn just a little, which will make them look more like dead trees.
Prepare a celeriac puree. Peel the celeriac and cut it into chunks. Vacuum seal and cook sous vide for 2 hours at 185°F (85°C) or boil in salted water for 20 minutes. Puree the cooked celeriac with a blender, adding some water as needed, and finish by stirring in some butter, salt, and freshly ground pepper.
When the crocodile meat, the roasted root vegetables and the celeriac puree are ready, prepare plates with the 'swamps' and then brown the crocodile quickly in olive oil over high heat.
Arrange the crocodile on the 'beach' and serve at once.