Les cuisses de grenouilles
Les cuisses de grenouilles are frog legs sautéed with garlic, parsley, and butter, served with a lemon wedge.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Frog Legs (cleaned and skin removed) | 750 | Grams |
| Butter (unsalted) | 100 | Grams |
| Garlic (minced) | 4 | Cloves |
| Parsley (finely chopped) | 1 | Bunch |
| Lemon (cut into wedges) | 1 | Count |
| All-purpose Flour (for dusting) | 100 | Grams |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Rinse the frog legs under cold water and pat them dry with paper towels.
- Season the frog legs with salt and black pepper.
- Lightly dust the frog legs with all-purpose flour, shaking off any excess.
- In a large skillet, melt the butter over medium heat until it begins to foam.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Place the frog legs in the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
- Sprinkle the chopped parsley over the frog legs and toss gently to combine.
- Transfer the frog legs to a serving platter and garnish with lemon wedges.
Prep
- Thaw frog legs in the refrigerator for 4-6 hours if frozen.
Kitchen equipment
Large Skillet