Frog Legs Provencal Food

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SAUTéED FROGS' LEGS RECIPE ( CUISSES DE GRENOUILLE à LA PROVENçALE )



Sautéed Frogs' Legs Recipe ( Cuisses de Grenouille à la Provençale ) image

TRADITIONAL FRENCH RECIPE: Frog Legs are one of the better-known delicacies of French cuisine, but not everyone loves them. Not even in France. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium.

Provided by Uncut Recipes

Categories     Second Course

Time 30m

Yield 3 servings

Number Of Ingredients 9

12 pairs of Frogs' Legs
1.5 cups Milk
1 cup Flour
16 tablespoons Clarified Butter
1 tablespoon Fresh Lemon Juice
1 tablespoon Finely Chopped Fresh Parsley
2 Cloves Garlic
Kosher Salt
Freshly Ground Pepper

Steps:

  • 01 - Snip apart each pair of Frogs' Legs. 02 - Combine the Frogs' Legs and Milk in a bowl and refrigerate for 30 minutes. 03 - Transfer the Legs to paper towels and pat dry. 04 - Season the Legs generously with salt and pepper. 05 - Put the Flour on a plate and, working in batches, coat the Frogs' Legs with Flour. 06 - Heat 84gr / 3oz / 6 tablespoons of Butter in a medium skillet over high heat until sizzling. 07 - Add half of the Frogs' Legs and cook, flipping once, for 3 minutes or until golden brown. 08 - Transfer the Frogs' Legs to a plate and set aside. 09 - Wipe clean the skillet and repeat using the remaining 6 Frogs' Legs and 84gr / 3oz / 6 tablespoons of Butter. 10 - Clean the skillet one more time and pour in the remaining Butter and the Garlic. Cook, swirling constantly, until mixture is fragrant and the Garlic is lightly browned. 11 - Remove the skillet from the heat. Add Lemon Juice and season with Salt and Pepper. Mix to combine. 12 - Place the Frogs' Legs in the center of a serving plate, drizzle the Sauce around the edge of plate, and garnish with chopped Parsley.

Nutrition Facts : ServingSize 1 portion, Calories 280 cal, Fat 10 g

FROG LEGS PROVENCALE: WHITE HOUSE



Frog Legs Provencale: White House image

Number Of Ingredients 9

3 pounds frog leg
1 cup butter
3 tomatoes, peeled and chopped
1 cup sliced mushrooms
1/4 cup chopped parsley
2 cloves garlic, minced
1 cup heavy cream
1 cup flour
1 cup olive oil

Steps:

  • Make tomato sauce: melt butter in skillet, add tomatoes, mushrooms, parsley and garlic and simmer for 10 minutes. Dip frog legs in cream, then flour. Sauté in oil in another skillet for 10 minutes or until brown. Serve with sauce. Author's note: Be sure sauce Provencal is spooned on bottom of plate with frogs legs arranged on top. Lightly sprinkle some finely chopped parsley over dish for presentation.

Nutrition Facts : Nutritional Facts Serves

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