CookEat Recipe
Braised Frog with Lemon and Parsley
Prepared frog pieces gently cooked with garlic and parsley, finished with lemon juice.
Method
Steps
Step 1
Gather the ingredients: 800 g legally sourced food-grade frog hindquarters or legs, professionally skinned and cleaned; 3 tablespoons olive oil; 1 garlic clove, finely chopped; 2 tablespoons finely chopped parsley; Salt and black pepper; About 100 ml hot water, only as needed; Juice of 1 lemon.
Step 2
Use frog meat sold for human consumption by a licensed food supplier, professionally skinned and cleaned, with entrails and gallbladder removed. Keep chilled at 4°C or colder; thaw frozen portions in the refrigerator. Pat dry and separate paired legs if preferred.
Step 3
Warm the oil in a wide pan. Gently cook the garlic and parsley for 30–60 seconds, then add the prepared frog pieces, salt and pepper. Turn gently in the seasoning for 3–4 minutes without forming a thick crust.
Step 4
Add hot water a little at a time to keep a small pool of juices. Cover and simmer gently for about 10–15 minutes, turning once, until the thickest meat reaches at least 74°C. Finish with the lemon juice after cooking and serve hot with the light pan juices, leaving the bones uneaten.
Step 5
For the tomato version, omit the lemon juice and replace the 100 ml water with about 200 ml plain tomato purée, adding a little water only if needed. Add the tomato after turning the frog in the soffritto, then simmer and finish cooking as above.
Step 6
If the food supplier provides roe with the prepared edible frogs and explicitly confirms that it is intended for eating, it can be retained: add it with the meat and cook it through to at least 74°C. Do not substitute eggs or egg masses collected from ponds; roe is not required when using prepared legs.
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