Frogs Legs Of Provencale Grenouille A La Provencale Recipes

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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

FROGS LEGS OF PROVENCALE: GRENOUILLE A LA PROVENCALE



Frogs Legs of Provencale: Grenouille a la Provencale image

Provided by Food Network

Time 13m

Yield 1 serving

Number Of Ingredients 6

1/2 pound frog legs
Salt and ground white pepper
All-purpose flour
1/4 pound unsalted butter
1 clove garlic, minced
1 tablespoon chopped flat-leaf parsley

Steps:

  • Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.

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  • For the provencal sauce: In a large saucepot, heat the grapeseed oil over medium-low heat. Add the tomatoes, garlic and onions and sweat until slightly softened, about 3 minutes. Deglaze with the white wine and simmer briefly. Add the chicken stock, tomato juice and tomato paste and cook an additional 3 minutes. Season with a pinch of kosher salt and black pepper. Reduce the heat to a low simmer and cook until the sauce slightly thickens.
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  • Soak the frog legs in the milk in the fridge for an hour. Meanwhile, mix the salt, black pepper and flour in a bowl, then chop the garlic and parsley.
  • Heat 5 tablespoons of the butter in a frying pan large enough to hold all the frog legs; if you don't have a pan large enough, put a baking sheet in the oven and set a rack inside. Turn the oven to about 180°F. You'll use this to store the finished frog legs while you fry the rest. If you do have a large enough pan, set the baking sheet with the rack set inside next to the stovetop.
  • Dredge the frog legs in the seasoned flour and shake off the excess. Fry in the butter over medium-high heat until golden, about 3 to 5 minutes per side. Flip only once if you can help it, as the flour coating is fragile. Set on the rack to drain when the frog legs are done.

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