Cuisses de grenouilles persillées

Name: Cuisses de grenouilles persillées
Total time: 30 min
Yield: Serves 4
Cuisine: Lyonnais
Ingredients: 1 kg (2¼ lb) fresh frog legs; 200 g (¾ cup + 2 tbsp) salted butter; 5 garlic cloves, crushed; 1 large bunch of flat-leaf parsley, chopped; 100 g (¾ cup) all-purpose flour; 1 tbsp lemon juice; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Frog legs with garlic and parsley

⏱ 30 minServes 4Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1 kg (2.2 lb)fresh frog legs
200 g (7 oz)salted butter
5 clovesgarlic, crushed
1large bunch of flat-leaf parsley, chopped
100 g (3½ oz)all-purpose flour
1 tbsplemon juice
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

1 kg (2.2 lb) fresh frog legs
200 g (7 oz) salted butter
5 cloves garlic, crushed
1 large bunch of flat-leaf parsley, chopped
100 g (3½ oz) all-purpose flour
1 tbsp lemon juice
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron skillet (28 cm / 11 in)

1 large 2 L (2 qt) stainless-steel bowl

1 shallow dish for the flour

1 sturdy wooden spoon

1 paring knife for the herbs

1 wooden cutting board

4 warm plates for serving

Paper towels for draining

03 — Method

Rinse the frog legs in cold water and pat dry with paper towels.
Season the frog legs, then dredge in flour, tapping off the excess.
Heat the salted butter in the large skillet over medium heat until foaming, without browning.
Cook the frog legs in the hot butter for 4 minutes per side until evenly golden.
Meanwhile, finely chop the parsley and crush the garlic in a garlic press.
Add the garlic and parsley to the pan 1 minute before the end.
Add a squeeze of lemon, check the seasoning and serve right away on warm plates.