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SAUTEED FROG LEGS

Take the frog legs off the skewer. Cut off the legs and soak in cold milk, seasoned with salt and pepper, for 30 to 45 minutes. Drain and dip them in the flour then shake to remove any excess flour. Heat up a large frying pan with half butter and half oil. When the fat starts smoking, place one layer of tightly packed frog legs in the base of the pan. Stir carefully in order not to break the flesh of the frog legs. When slightly brown, remove them with a slotted laddle, add more oil and butter and finish precooking all the frog legs. Place all the frog legs back into the pan, adding the remaining butter. Lower the heat as soon as the frying has restarted and sautŽ the frog legs until cooked. A few minutes before serving, sprinkle with finely chopped parsley and garlic. Lightly season with salt and pepper. Serve on hot plates.
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48 frog legs
2 cups milk
3/4 cup butter
4 tbsp oil
3 tbsp chopped parsley
1 clove garlic
salt, pepper, flour
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5
mn
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20
mn
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Fish
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Riesling
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