Pan-Fried Frog Legs with Sautéed Chanterelles and Parsley Cream Sauce
Frog legs pan-fried in butter, served with sautéed chanterelles and finished with a parsley cream sauce.
Ingredients
frog legs (keep only the meaty parts)
14
flour (for coating the frog legs)
to taste
salt
to taste
pepper
to taste
butter (for frying frog legs and sautéing mushrooms)
60 g+1 tbsp
chanterelles (washed)
to taste
scallion (chopped)
to taste
flat-leaf parsley (chopped)
to taste
Instructions
1
Prep the Frog Legs
Use scissors to separate the frog legs, keeping only the meaty parts. Coat with flour, tap off the excess, and season with salt and pepper.
2
Pan-Fry the Frog Legs
Heat 60 g of butter in a pan until it turns hazelnut-colored, then arrange the frog legs side by side. Fry over low heat for 4-5 minutes, flipping frequently for even browning.
3
Sauté the Mushrooms
Heat 1 tablespoon of butter in a separate pan and add the chanterelles, stir-frying over high heat. Add the softened scallion and chopped flat-leaf parsley, season to taste, then plate and keep warm.
4
Plate the Dish
Drizzle the parsley cream sauce in a swirl on the plate, arrange the 14 frog legs in a circle, and place the chanterelles in the center.
