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Frog’s legs with garlic puree and parsley sauce

Serves 4

4 dozen frogs’ legs
4 heads of garlic
3.5 ozs (100g) of parsley with the stems removed
4-5 ozs (120 g) butter
½ cup milk
2 tablespoons cold pressed extra virgin olive oil
Salt and ground black pepper

Preparation and cooking

1. Wash the parsley and remove all the stems even the small ones. Cook the heads in boiling, salted water for 3 or 4 minutes; rinse them in a cold water then purée in a food processor. Set aside.
2. Break apart the heads of garlic to separate the cloves and, without skinning them, drop them into boiling, salted water for 2 minutes. Drain and peel. Change the water and return the garlic to the fresh water and boil them again for 7 to 8 minutes. Remove them; change the water again to remove the strength of the garlic but to preserve its taste. Repeat this operation 5 or 6 times until the garlic is very well cooked. When cooked, purée.
3. Place the purée of garlic in a saucepan with ½ cup milk. Mix together and season with salt and pepper. Set aside.
4. Salt and pepper the frogs’ legs and cook in very hot olive oil with a pat of butter. Cook until golden, 2 to 3 minutes depending on size.
5. Put a little water in a saucepan and blend in the purée of parsley to obtain a coulis of parsley. Heat and season to taste.

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