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
- 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.
- Peel and halve the garlic cloves. Remove the germ in the center with a paring knife.
- 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.
- 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
- Wash and drain the parsley. Cook it in boiling salted water for 4-5 minutes, then refresh in cold water.
- 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
- Cut off the ends of the legs and remove the two bottom muscles, leaving only the upper muscle.
Cooking the frog's legs
- Season the frog's legs with salt and pepper. Flour them. Prepare a plate topped with 4 sheets of paper towel.
- Heat the garlic purée and parsley jus separately in two small suacepans set over low heat.
- 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.
Nap the bottom of the plates with the parsley jus and place a spoonful of the garlic purée in the centre.
Arrange the frog's legs all around.
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