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Frog legs meunière, a gourmet and easy appetizer recipe by the French chef Alexandre Gauthier from restaurant La Grenouillere
For the frogs
For the lemon supreme
- Lemon 2
For the bread crostini
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 6
- Recipe cuisine French
In a pan with olive oil, sauté the frogs’ legs until they are golden and crispy.
Squeeze the juice of two lemons over and set aside.
Peel and separate the slices of the other two lemons, then dice.
Cut the bread into cubes and brown them in the clarified butter.
Once the frogs’ legs are nice and crunchy, add the salted butter, let foam and add the lemon juice.
Garnish with the fleur du sel and freshly ground white pepper and let reduce.
This recipe is taken from the first number of the magazine Cook_inc., by Vandenberg Edizioni