As per my earlier Salmon interpretation of this pesce crudo dish, I also made a Tuna interpretation. In this instance, I decided to match it with the subtle aniseed flavour of fennel fronds, garlic and olive oil.
There was once a range of recipes under the italian class called “crudo” which simply means “raw”. Whilst today, any of the recipes that fall under this category are called carpaccio, the truth is that only one dish was given that name – the Harry’s bar interpretation of the beef dish “Carne cruda all’Albese” which was named after the tonal works and inspiration of the Venetian painter by the same name.
Yet, since the 1950s it seems that all “crude” have been renamed. So, for the sake of simplicity, I have placed the recipe under both titles.
My interpretation of this pesce crudo dish with salmon was to match it with the sweet acidity of the blood orange, which lends itself to a great range of flavour pairings.
Crocodile is a delicious, if not unusual, meat. It’s best described as having the composition of chicken, with a delicate white fish flavour. Since the flavour is so delicate, it is difficult to choose how to cook it. The composition allows it to be used as in recipes that would call for chicken as easily as its flavour allows it to substitute for fish recipes.
In the past, I have made it into a stir fry with fresh broadbeans, shallots, chinese broccolli and hrin sauce or as a mince with macadamia nut and lemon myrtle which was used to fill ravioli. This time, however, I decided to utilise as the central ingredient in a Thai Green Curry.
Unless you actually live near an authorised crocodile farm, chances are you’ll get your crocodile meat pre-packed and frozen. So, secret number one — unless you plan on marinading it and using the marinade in the cooking, don’t thaw it. The thawing process will rob the meat of most of the moisture, which in turn decreases the flavour. We, however are going to marinade it.