- 6 frog legs
- Seasoned with salt and pepper flour
- 3 tablespoons [45 g] butter
- 2 tablespoons [30 mL] finely chopped green onion
- 1 sweet red pepper, membranes and seeds removed, into small dices
- 1 sweet green pepper, membranes and seeds removed, into small dices
- 1 tablespoon [8.75 g] all-purpose flour
- 1 cup [250 mL] clam juice
- 1 cup [250 mL] heavy whiping cream [35% m.s.g.]
- 2 tablespoons [30 mL] freshly chopped parsley
- 2 tablespoons [30 mL] Pernod [optional]
- Salt and pepper, to taste
- Fresh parsley sprigs, to decorate
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- Criss-cross frog legs then delicately flour frog leg with seasoned flour.
- Fry coated frog legs into 1 tablespoon [15 g] of the butter, melted over low heat until golden browned, turning frogs from time to time.
- Remove frogs from frypanl reserve into a warm serving dish.
- Throw away melted butter before melting remaining butter into the same frypan.
- Melt together chopped green onion and sweet red and green pepper dices for 2 minutes.
- Sprinkle mixture with all-purpose flour; mix for 30 seconds.
- Stirring, slowly pour clam juice into frypan; bring to a boil and leave to boil over high heat for 2 minutes.
- Remove from heat then stir in cream, freshly chopped parsley and, if desired, Pernod.
- Cook sauce stirring, until smooth.
- Using paper toweling, pat dry hot reserved frog legs, then well coat frog legs with sauce.
- Serve immediately, garnished with a few fresh parsley sprigs.
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