CookEat Recipe
Frogs’ Legs Provençale
Flour-dusted frogs’ legs sautéed in garlic-scented olive oil with shallots and parsley.
Method
Steps
Step 1
Use one and a half pounds fresh food-grade frogs’ legs from an inspected supplier, professionally skinned, cleaned and jointed so each leg is cut into two pieces. Clip off any toes or claws, check for loose bone fragments and pat dry. Season with one teaspoon salt and half a saltspoon finely ground white pepper, dust with one tablespoon flour, turn evenly and shake on a clean sieve to remove excess.
Step 2
Heat two tablespoons olive oil in a frying pan, add the one peeled garlic clove and cook until deeply coloured without burning. Remove and discard the garlic. Add the legs and fry briskly for five minutes, then add the four finely chopped shallots and toss over heat for five minutes more. Continue until the thickest leg meat reaches 145°F for fifteen seconds away from bone and the flour is fully cooked.
Step 3
Sprinkle half a teaspoon freshly chopped parsley over, toss for one minute, arrange on a hot dish and serve promptly.
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