Frog legs with Riesling
By Quand Papoune cuisine... , blog La vie de Choupette
1 Picture
Ingredients
- 1 lbs fresh or frozen frog legs
- 1/3 stick butter
- 5 shallots
- 1 clove garlic minced
- 1/3- 1/2 cup reisling
- 1/4 pint of sour cream
- 1 handful of parsley
- salt and pepper
Details
Servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Marinate thighs in milk. Begin to fry the frog legs in butter. Add garlic and shallots, then Riesling. Salt and pepper. Cook on low heat for 10 to 15min.
Step 2
Remove frog legs and place the on platter; keep warm. On stove, dilute the cooking juice with sour cream. Let reduce until the mixture becomes creamy. Pour sauce over frogs and sprinkle with chopped parsley.
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Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
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