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Recipe · Bresse
Grenouilles à la bressane
Bresse-style frog legs
⏱ 35 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
800 g (28 oz)fresh frog legs
80 g (3 oz)unsalted butter
4 clovesgarlic
1bunch of flat-leaf parsley
50 g (2 oz)flour
100 ml (½ cup)dry white wine
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 800 g (28 oz) fresh frog legs
- 80 g (3 oz) unsalted butter
- 4 cloves garlic
- 1 bunch of flat-leaf parsley
- 50 g (2 oz) flour
- 100 ml (½ cup) dry white wine
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the frog legs in cold water, pat dry in a clean towel and season all over with salt and pepper.
- Dredge lightly in flour in a shallow dish, tapping off the excess.
- Heat half the unsalted butter in the large skillet over high heat until foaming and lightly nut-brown.
- Sear the frog legs 5 min, turning halfway, so they brown evenly but stay tender.
- Add the chopped garlic and parsley with the rest of the butter, cook 1 min, then deglaze with the dry white wine.
- Reduce 2 min, adjust the seasoning and serve the frog legs hot right away with the garlic-parsley butter.
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