Frog legs are a French cuisine dish. The inhabitants of the country, Zola and Maupassant, were even nicknamed for this addiction "frogs". Of course, they called me kindly. Frog legs really have a delicate unique taste, somewhat reminiscent of either chicken or good meaty fish.
It is necessary
-
- frog legs
- lemon juice
- olive oil
- butter
- dijon mustard
- basil
- White wine
- carrot
- shallot
- green pea
- zucchini
- potatoes
- shrimp
- capers
- olives
- lemon
- greens
- sea salt
- white peppercorns
- brown and wild rice
- 2 pans
- 2 bowls
- the spoon
- knife
- pan
- plate
Instructions
Step 1
Defrost 1kg of frog legs, marinate them for a couple of hours in a lemon-olive marinade. For the 50g lemon juice marinade, use 70g olive oil and 10g Dijon mustard. It's a good idea to add fresh chopped basil to the marinade, it will give the frog legs an even more interesting flavor. Another version of the marinade, suitable for frog legs, has the following composition: 200 ml. white wine, 2g salt, 5g sugar, 10g fresh thyme. It is used in tandem with frog legs, for example, in Provence.
Step 2
Chop 100g carrots, 150g shallots. Thaw 200g green peas. Prepare 65g pitted olives and capers each. Needless to say, all vegetables must be of the highest quality, otherwise our frog leg dish will not look French at all.
Step 3
Fry the legs in 3 tablespoons. butter. Season with salt and pepper. For this French specialty, it is best to use sea salt and white peppercorns. Capers have a rather salty taste, keep this in mind when you salt the dish. Add vegetables to the frog legs. Do not close the lid. At this stage, the products should be fried, not stewed. The oil helps to caramelize the surface of the product, and its juices remain sealed inside. To a greater extent, this rule is typical for meat, but vegetables, if this technology is followed, also turn out to be more juicy.
Step 4
Peel 300g thawed king prawns. Set aside the carcasses, and fill in the shells and heads with 200 ml. white wine and simmer for 10 minutes. Strain, cover the legs with vegetables with shrimp-wine sauce. Try it. If necessary, add salt. But try to be moderate with salt - French (and Mediterranean) cuisine does not involve overly salted dishes.
Step 5
Add the peeled shrimp to the dish. This must be done 5-7 minutes before the end of cooking - shrimps do not tolerate long heat treatment and become tough. Garnish with frog legs should be served with a mixture of wild and brown rice, steamed, zucchini, potatoes. Decorate with lemon and fresh herbs.
