Jacaré Grelhado ao Creme Champagne (Grilled Crocodile with Chanpange Cream)


1kg of fillet of crocodile
2 garlic cloves, smashed
1 small onion grated
salt to taste

1 / 2 liter of milk
6 tablespoons of butter milk (or bottle)
3 tablespoons of corn starch
1 cup of American champagne
salt to taste

Method of Preparation:
Season the fillets of loin with salt, garlic, onion. Reserve.

Place in a pan, 3 tablespoons of butter, add the milk then dissolve the corn starch in the champagne and go to the few places in the milk stirring for merge well, salt to taste.
Grill the fillets on plate and hot, not to use butter stick. Arrange on a crossing and regue with champagne cream. Decorate as preferred.

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