2 skewers of frogslegs
1 clove of garlic
1 bunch of parsley
200ml crème fraiche
200ml white wine
250g of butter
2 egg yolks
Wash the parsley leaves, put them into salted boiling water and let them cool down into frozen water, strain through a sieve to get a smooth purée. Set aside.
Brown in a pan with butter and one garlic clove and then strain on absorbing paper.
Divide all the frogs legs, wash and add salt. Cut small, 1.5cm cubed croutons from the bread.Cook the frogs’ legs in a sautée pan with frothed butter for 5-6 minutes. Fine-cut the shallot and add at the end of cooking. Once cooked, remove the butter and glaze the legs with Vermouth. Reduce the liquid by ¾. Add the white wine and the crème fraiche, then cook for 3-4 minutes. Add the parsley purée and finish thickening on a low heat, with the two egg yolks.
Check the seasoning, add some lemon juice and salt and pepper as necessary. Arrange the frogs, sauce and the croutons.
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