Saturday, January 26, 2013

Parsley cream with fricassee of frog legs

Parsley cream with fricasse of frog legs.... mmmmm

This weekend was my 11th anniversary with my fiance... so I thought I'd make something special and share the receipe with you since he loved it! Enjoy!


For 4 persons :
- 24 frog legs
- 1dl of dry white wine
- 1.5dl of water or vegetable broth
- 2 bunches of parsley
- 2 small shallots
- 3dl of double cream
- 60g of butter
- Peanut Oil
- Flour
- Salt, Pepper


Bone the frog legs, simply by running a knife along the bone on both sides. Collect the flesh from thigh and calf.
Keep the bones.
De-stem parsley and weight 50g, wash it.
Peel the shallots and chop very finely.
Melt down 25g of butter in a big enough saucepan. Add the bones and half of the chopped shallots.
Allow to heat 3-5min, stirring and crushing the bones with a spatula. DO NOT let the bone or shallots get a brown color… just heat slowly.
Moisten with 1dl of white wine and 1.5dl of water or vegetable broth, let it boil and cook with medium heat 8 to 10 min. Crush the bones regularly to get their juices.
At the same time, cook the parsley in boiling water until it becomes soft (about 5min). Drain it and leave it in another saucepan.
Retrieve the bone juices and pass it through a chinois (sieve with a Chinese hat shape), push hard to make sure you keep all the juices. Pour over the cooked parsley.
Add in the saucepan the 3dl of cream (keep just about a small coffee spoon for the cooking of the legs). Boil, remove from heat and then mix with a mixer.
Pass it a second time through a very very small sieve and but the saucepan back on the heat with salt, pepper and 10g of butter. Heat until it boils.
Add salt and pepper to the frog flesh, moisten then with the tiny bit of cream you kept, add a good pinch of flour and mix well until you have the impression that the flesh is surrounded by a kind of sticky cream.
In the meantime, heat a pan (without oil). Add a drop of oil and add the frog legs, stir vigourously with a spatula, separating them.
When the frog start to get slightly brown, add the rest of chopped shallots and 25g of butter and keep cooking until they are nicely brown.
Presentation suggestion: 2 dippers of parlsey cream in each plate, and add the frog legs in the middle. Sprinkle with parsley and/or edible flowers… Since it was our anniversary I also added a shrimp because my fiancĂ© loves them… Enjoy!

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