1. Combine olive oil, fennel and black pepper in a mixing bowl, place Crocodile medallions in mixture and set aside for at least 1 hour.
2. Then heat oil in a fryingpan, seal medallions on both sides and finish in an oven at about 180C for some 10 min.
3. Sabayon: Combine egg yolks, Sambuca and white wine in a mixing bowl. Wisk mixture over hot water until light and frothy.
4. Adjust seasoning by adding salt if required. Serve medallion with spoon full of sauce. Garnish with sprigs of fresh herbs.
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