Sautéed Frog Legs
4 pairs of frogs legs
All purpose flour
Clarified butter
Salt, black pepper
2 garlic cloves, finely smashed
2 tablespoons parsley, roughly chopped
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh chives, finely chopped, or 1 teaspoon dried*
1 tablespoon fresh tarragon, finely chopped, or 1 teaspoon dried*
1/4 cup Calvados, heated
1/4 cup dry white wine, plus 2 tablespoons
Large Granny Smith apple
2 tablespoons sour cream
2 tablespoons Worcestershire sauce
2 teaspoons capers
*If dried herbs are used tie these in a muslin bag
Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place
some clarified butter in a frying pan on the heat and add the floured and
seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic
and turn the legs after 2 minutes. Add the herbs in the pan and then pour over
heated Calvados and set alight - give the pan a good shake and then add the dry
white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut
the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of
flesh around the outside. Heat broiler unit to medium. Place the apple under the
broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour
cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white
wine. Stir gently to combine. Place the frogs legs on a heated serving dish -
coat with a little of the sauce and serve the rest of the sauce in the broiled
apple halves.
Seafood Sauces
To know how to choose a path with heart is to learn how to follow
intuitive feeling. Logic can tell you superficially where a path might lead to,
but it cannot judge whether your heart will be in it.
- Jean Shinoda Bolen