Florida Seafood Recipe

Preparation
Preheat oven to 350 degrees F. To make mousseline, place the ground chicken, alligator and salt in the bowl of a food processor; process to a smooth paste. Add the egg whites and yolk. With the machine running, add the heavy cream; process just to incorporate. On a flat surface, lay out caul fat; spoon on a layer of the mousseline, foie gras and spinach. Roll up the caul fat; press edges to seal and trim off excess. In a skillet, heat 1 tablespoon of oil over medium-high heat. Sear the mousseline roll on all sides then place in oven until internal temperature is 165 degrees F. Remove and let rest before slicing. Heat remaining oil in a skillet over medium-high heat; add thyme leaves to flavor oil; add fillets and sear on both sides until cooked through. Serve fillets with 1/2-inch-thick slices of foie gras mousseline, Apple Cider-Cognac Sauce, whipped sweet potatoes and a medley of sautéed vegetables.

Yield
4 servings

Preparation
In a saucepan over medium heat, cook garlic and rosemary in cognac just until soft. Add apple cider and chicken stock. Simmer until reduced by half; season with salt and pepper.

Yield
2 cups

To Serve
Place small spoonful of whipped sweet potatoes in the center of the plate. Arrange alligator fillets along one side potatoes and sautéed vegetables along the other side. Spoon apple cognac sauce over fillets and serve.