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 29, 2012


Season & Occasion

serves for


total time

1 HR 10 MIN


1 kg / 32 ( or frogs' legs)
To taste
1/4, loaf
100 g, clarified
250 g, lightly salted
To taste, freshly ground
To taste


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


  • 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.
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