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Frogs’ legs
- In a pan with olive oil, sauté the frogs’ legs until they are golden and crispy.
- Squeeze the juice of two lemons over and set aside.
Frog Meunière
Frog legs meunière, a gourmet and easy appetizer recipe by the French chef Alexandre Gauthier from restaurant La Grenouillere
30 March, 2012
ingredients
Frogs
1 kg / 32 ( or frogs' legs)
Lemons
2
Olive oil
To taste
Lemons
2
Bread
1/4, loaf
Butter
100 g, clarified
Butter
250 g, lightly salted
White pepper
To taste, freshly ground
Fleur de sel
To taste
Preparation
This recipe is taken from the first number of the magazine Cook_inc., by Vandenberg Edizioni
Step 01
Step 02
Lemon supreme
- Peel and separate the slices of the other two lemons, then dice.
Step 03
Bread crostini
- Cut the bread into cubes and brown them in the clarified butter.
Step 04
Assembly
- Once the frogs’ legs are nice and crunchy, add the salted butter, let foam and add the lemon juice.
- Garnish with the fleur du sel and freshly ground white pepper and let reduce.
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