Ingredients
6 frog legs
Mushroom
65g girole
10g thrompet
Chopped parsley
Chopped shallot
Chopped garlic
Parsley foam
130g parsley puree
150g clarified butter
100g oil
20g cherry vinegar
2egg yolk
3whole egg
Green colouring
Garlic puree
Garlic
Milk
40g mash potato
20g butter
120g garlic puree
Four Spicy Powder
25g nutmeg
10g clove
80g black pepper
30g ginger powder
(Blend together)
Method
Frogs legs
Seasoning the frog leg with salt and then roll the frog leg with kataifi.Put in the deep fried with 180ºC until it was golden colour and crispy.Put salt and the four spicy powder.
Parsley foam
Mix Clarified butter, oil & vinegar together and warm to 50ºC.Mix eggs and add slowly to the clarified butter mix.Add the parsley puree then blend with hand blender.Pot in siphon and warm in water bath at 56ºC for 10 minutes.Add 2 gas.
Garlic puree
Blanch garlic 3 times in salt water.Strain garlic then finish cooking until soft in milk.Strain and continue to steam for 2 minutes. When this is done, blend the garlic and then weigh out 120g of the puree. Add the mash potato, butter and season before whisking.