Preparation time: 5 minutes
Cooking time: 3-4 minutes

Frog's legs with garlic and parsley are a traditional Burgundian dish. However, as Bernard Loiseau said, they are usually are drowned in butter, with a garlic taste that lingers long after. Therefore, he tried reducing the butter in this recipe, with astonishing results, both in flavor and lightness!

Making the garlic purée

1. Crush the heads of garlic with the palm of your hand to separate the cloves. Immerse them in a saucepan of cold water and boil for 2 minutes. Remove with a strainer. Repeat the process four times, changing the water each time.
2. Peel and halve the garlic cloves. Remove the germ in the center with a paring knife.
3. Return the peeled garlic to the saucepan full of cold water and boil for 2 minutes. Repeat the process four times, changing the water each time.
4. Rinse and drain the garlic cloves. Purée in a blender. If the mixture is too thick, thin with a little milk and blend again.

Making the parsley jus

1. Wash and drain the parsley. Cook it in boiling salted water for 4-5 minutes, then refresh in cold water.
2. Drain well in a strainer, then purée in the blender. Thin with a little water to obtain the consistency of a coulis. Set aisde.

Preparing the frog's legs

1. Cut off the ends of the legs and remove the two bottom muscles, leaving only the upper muscle.

Cooking the frog's legs

1. Season the frog's legs with salt and pepper. Flour them. Prepare a plate topped with 4 sheets of paper towel.
2. Heat the garlic purée and parsley jus separately in two small suacepans set over low heat.
3. In a skillet, heat 1 tbsp. oil, then add the butter. When it is foamy, add the frog's legs. Brown them on one side for 1 minute, turn them, reduce the heat to medium, and cook 2-3 minutes longer depending on the size. Drain and place on the paper towels.