Frog Meunière

Frog Meunière

Frog Meunière

Frog legs meunière, a gourmet and easy appetizer recipe by the French chef Alexandre Gauthier from restaurant La Grenouillere

March 30, 2012

Cuisine

Season & Occasion

serves for

6

total time

1 HR 10 MIN

ingredients

Fresh frogs
1 kg / 32 ( or frogs' legs)
Lemon
2
Olive oil
To taste
Lemon
2
bread
1/4, loaf
butter
100 g, clarified
butter
250 g, lightly salted
White pepper
To taste, freshly ground
Fleur du sel
To taste

Preparation

This recipe is taken from the first number of the magazine Cook_inc., by Vandenberg Edizioni

Step 01

Frogs’ legs

  • 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.
Step 02

Lemon supreme

  • Peel and separate the slices of the other two lemons, then dice.
Step 03

Bread crostini

  • Cut the bread into cubes and brown them in the clarified butter.
Step 04

Assembly

  • 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.

Search Recipes

Saffron, Potatoes and Green Bean Salad

Saffron, Potatoes and Green Bean Salad

Next Recipe