With Christmas and New Year coming, Véronique from Camping Sites et Paysages Kanopée Village lets you discover a local speciality from her region (the Beaujolais) : Frogs Legs with parsley.
The Ingredients are :
1 kg of frogs legs (you can buy frozen ones as fresh ones may be expensive)
5 cloves of garlic
50 g parsley
250 g butter
Plan ahead for this dish as you might have to defreeze frogs the evening before in milk so meat is very tender. The day after, chop parsley and garlic very finely and prepare the lemon. Dry frogs and roll them in flour.
In a very hot frying pan, heat the butter but be careful not to burn it. Place frogs legs in small quantities during 5 mn approximately and make sure they are golden on each side. Once out of a pan, dry the fat out by placing them on some kitchen roll.
Just before serving them, warm them up in a buttered pan on each side. Use salt and pepper and add parsley. After a few minutes in the pan, serve with the lemon.
Véronique’s tip : the best is to eat frogs legs with your fingers, so prepare a finger-bowl !