Frog Legs with Garlic and Parsley

Delicate, pearly meat seared in hazelnut butter until the skin is golden and crispy. The sharp aroma of fresh garlic and parsley coats each piece in a vibrant, glossy green sauce.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 382
• Protein: 34 g
• Carbs: 12 g
• Fat: 21 g

Ingredients

• 800 g Frog legs ( trimmed and dried )
• 50 g Wheat flour ( for dusting )
• 100 g Minimum butter sweet ( in pieces )
• 4 piece Garlic ( finely minced )
• 1 piece Parsley ( finely chopped )
• 1 piece Citrus limon (L.) Burm. f. ( for juice )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparation and flouring

   Carefully pat the frog legs dry with a clean cloth. Toss them in wheat flour and shake vigorously to remove any excess. They should be evenly dusted, not clumped.

2. Searing in hazelnut butter

   Melt the butter in a large skillet. When it starts to foam and smells like hazelnuts, add the legs without crowding them. Let them brown for 4 to 5 minutes, turning halfway through until golden.

3. The garlic and parsley finish

   Add the chopped garlic and parsley to the pan. Baste the legs with the foaming butter using a spoon. The garlic should turn golden without burning to remain sweet. Season with sea salt and pepper.

4. Acidic finish

   Squeeze the lemon directly over the sizzling legs. The juice will deglaze the pan juices and provide the necessary acidity to balance the richness of the butter.

Chef's tips

• Dry the legs perfectly, otherwise they will steam instead of searing.
• Hazelnut butter is key: it should smell like toasted biscuits before you add the meat.
• Only add the garlic at the end; if it burns, it turns bitter and ruins the delicate flavor of the frog.

Storage

Consume immediately. Frog meat loses its texture and crispness when reheated.