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Sous Vide Crocodile with a Root Vegetable Swamp Recipe

Sous vide crocodile with a root vegetable swamp

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From the ISVA Editors

Sous vide croccdile is one of the more unique dishes we've seen here at the ISVA! Combined with a salva verde and root vegetable 'swamp' elevates it even more!

Using sous video to slightly tenderize the meat and ensure it is perfectly cooked is a great way to get the most out of this ingredient.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Crocodile with a Root Vegetable Swamp Recipe

  • Published: October 20, 2021
  • By Stefan Boer
  • Total Time: 3 to 12 hours
  • Cooks: 131°F (55°C) for 3 to 12 hours
  • Serves: 4

Ingredients for Sous Vide Crocodile with a Root Vegetable Swamp

  • For Curing the Crocodile

  • 600 grams (1.3 pounds) crocodile steak fillet, cut into 4 portions
  • 8.4 grams (1 1/8 teaspoons) salt [1.4%]
  • 3.6 grams (7/8 teaspoon) sugar [0.6%]
  • For the Salsa Verde

  • 50 grams (1.8 ounces) flat parsley leaves
  • 120 ml (1/2 cup) extra virgin olive oil
  • 2 tablespoons capers, rinsed and dried
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper
  • For the Root Vegetables

  • Different types and colors of root vegetables such as carrots, parsnips, chervil roots
  • 1 celeriac
  • Extra virgin olive oil
  • Salt
  • Butter
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Cooking Instructions for Sous Vide Crocodile with a Root Vegetable Swamp

For Curing the Crocodile

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.

For the Salsa Verde

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.

For the Sous Vide Crocodile

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.

For the Root Vegetables

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.

To Assemble

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.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


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