Frog Legs
1 serving
30 minutes
Frog legs are a refined dish of French cuisine, symbolizing gastronomic finesse and boldness of flavor. Their history traces back to medieval France, where monks began preparing legs to bypass church meat prohibitions. The dish has a tender texture and a slightly sweet taste with nutty notes that are harmoniously highlighted by a marinade of white wine, thyme, and lemon juice. The crispy crust after frying adds an appetizing consistency, while the light sauce from the marinade enriches the flavor. Frog legs are served as a delicacy in upscale restaurants but can also be made at home to enjoy the refined taste that pairs perfectly with herbs and white wine.
1
Carefully cut the legs at the waist level and gently remove the skin from the waist to the feet, like pants, and cut it off with the feet. Thoroughly rinse the cleaned legs in 2-3 waters.
2
Sprinkle the prepared washed legs with salt and freshly ground black pepper (to taste), place them in a non-reactive enamel or ceramic dish and lightly marinate by drizzling with a bit of lemon juice and adding some dry white wine, crumbling 2-3 sprigs of thyme; for those who like, crushed garlic can be added. Cover and let marinate for half an hour.
- Salt: to taste
- Dry white wine: 100 ml
- Thyme: 4 stems
3
Remove the legs from the marinade and lightly dry them on a paper towel, coat them in corn flour or breadcrumbs and fry on both sides in any vegetable oil. Fry not too hard and not too long, until a light crispy crust forms. Remove from the pan, place on a plate, drizzle with lemon juice and garnish with various greens. Serve the sauce separately.
- Corn flour: 2 tablespoons
- Green: to taste
4
Sauce: pour the remaining marinade into the pan where the legs were fried and slightly reduce it, strain - this is the sauce for the legs.