Frog hams with garlic purée and parsley juice from Bernard Loiseau
Ingredients
Instructions
- 48 frog legs (1kg)
- 400 g garlic
- 200 g chopped flat-leaf parsley
- 60 g butter
- 5 cl duck fat
- 1/2 glass of milk
- PM flour, fine salt, coarse salt,
- ground pepper
- Preparation of the garlic puree: break the heads of garlic with the palm of your hand, then blanch them 3 times in succession in water.
- Then remove the skin and germ from each clove of garlic.
- Blanch the garlic cloves again as many times as necessary to remove the strength and bitterness on the one hand, and cook it on the other.
- After cooking, drain the garlic well. Then put it in the blender to make a puree.
- Loosen it slightly with a little milk. To book.
- Preparation of the parsley juice: wash the parsley and drain.
- Cook it in boiling salted water for 4 to 5 minutes, then refresh it in cold water.
- Drain it well in a colander then pass it through a blender to make a puree.
- Thin it with a little water to obtain the consistency of a coulis. To book.
- Preparation of the frogs: cut the ends of the frog legs then remove the 2 lower muscles of each thigh to keep only the upper muscle.
- Cooking the frog hams: season the hams with fine salt and freshly ground pepper then flour them.
- Heat the duck fat and butter in a sauté pan.
- When the fat is hot (slightly nutty), cook the frog legs in it, brown them for 3 minutes on the same side, then cook them for 1 minute on the other side.
- As soon as they are cooked, remove them on absorbent paper.
- While the frog hams are cooking, heat and season the garlic purée and the parsley juice. Coat the bottom of the plates with the parsley juice and place a spoonful of garlic purée in the middle. Arrange around the frog legs.
Frog hams with garlic purée and parsley juice from Bernard Loiseau
Today we offer you the following recipe: Frog hams with garlic purée and parsley juice from Bernard Loiseau
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Frog hams with garlic purée and parsley juice from Bernard Loiseau Recipe – Frog hams with garlic purée and parsley juice from Bernard Loiseau Recipes
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