- Frogs legs1 Kilogram(s)
- Butter70 Gram(s)
- Oil2 Tablespoon(s)
- Shallots2 Piece(s)
- Onion1 Piece(s)
- Parsley1 Piece(s)
- Garlic4 Piece(s)chopped
- White wine250 Milliliter(s)
- Tabasco1 Teaspoon(s)Optional
The tips for frog legs plate, when you buy your thighs, you can find 2 kinds: straight (elongated) or yoga (crossed). We advice you to choose yoga legs, because it dries out much less when cooked. And the fact that it is crossed allows it to cool less quickly once served. This way you take advantage in cooking time and technique, so you get a great result of a extreme tasty dish
Preparation of the frog legs
If you have a frozen frogs thighs to use, thaw them the day before, so that does not harm the cooking steps or the taste of the dish.
First wash them well under a cold tap. Then drain them, pat dry, with paper towel or a cloth.
Browning frog legs with butter and oil
Peel and finely chop the garlic cloves. Head off, wash and sponge the parsley, then also finely chop it as well as the shallots and onion, mix these ingredients in a bowl, set aside.
In a large skillet put the butter to melt with two tablespoons of oil. Place the thighs in it, season with plenty of condiment, pepper and salt according to taste.
Brown the frog thighs, let brown on each side over medium heat, until you notice a golden color .
Cooking and simmering
Once they are browned, remove the frog legs from the pan. Therafter wash the pan then put the thighs back. Then add the reserved parsley, 1 tsp Tabasco (or according to taste) mix well let it come back for 1 minute. Stirring occasionally and deglaze with white wine simmer for 2 minutes and add a knob of butter over it again simmer for 3 minutes over low heat, mix well.
You can serve the frog legs dish with rice , it gives a good taste to the plate
Or you can serve the thighs in skewers .