Florida Seafood Recipe

Gator Cakes

Preparation
Marinate gator meat in buttermilk overnight. Remove from marinade and pat dry. Coarsely chop gator meat and add the next seven ingredients. Mix thoroughly and chill in refrigerator. When chilled, form mixture into four patties. Saute patties in olive oil over medium-high heat until golden brown. Set aside and keep warm.

Yield
4 servings

Key Lime Butter Sauce

Preparation
In a sauce pan, gently heat butter, stock and key lime juice until blended. Season sauce to taste with salt and pepper. Keep warm.

Boursin Creamed Potato and Boniato

Preparation
Cook potato and Boniato until fork tender and drain. Add cream and mash until mixture is smooth. Add Boursin cheese and butter mixing until blended; season with salt and pepper to taste.

Yield
4 servings

For Seasonal Vegetables

Preparation
Boil beets until fork tender; set aside. Lightly blanch green beans, carrot and onions. Combine vegetables and saute in duck fat over medium heat; season with salt and pepper to taste. Add arugula to pan and saute until wilted and tender. Saute shitake mushroom slices in olive oil in a separate pan; top with chopped parsley. Set aside and keep warm.

Yield
4 servings

To plate
On heated plate, pipe the potato mixture onto right side and lay vegetables on left side of plate. Place arugula in center; ladle key lime sauce around arugula. Add mushroom slices on top of sauce. Place gator cake on arugula and garnish with butter.