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Cuisses de Grenouille Also Known as Frog Legs
Cuisses de Grenouille also known as frog legs is a delicacy that has been enjoyed in many cultures for centuries. These tender and succulent morsels can be prepared in a variety of ways, from frying to baking, and each method brings out a unique flavour and texture. To make a delicious frog legs dish, start by cleaning and preparing the legs. Rinse them under cold water and pat them dry with a paper towel. Then, season the legs with salt, pepper, and any other herbs or spices you prefer.
Making the Dish
Next, heat a skillet over medium-high heat and add a tablespoon of butter. Once the butter is melted, add the frog legs to the skillet and cook them for 4-5 minutes on each side, until they are golden brown and crispy. If you prefer a healthier option, you can bake the frog legs
in the oven for 15-20 minutes at 375°F, brushing them with olive oil every few minutes.
Serving the Frog Legs
Serve the frog legs with a side of your choice, such as mashed potatoes, green beans, or a fresh salad. For an extra burst of flavour, you can drizzle the frog legs with lemon juice or serve them with a garlic butter sauce. You can also add a touch of sweetness to the dish by serving it with a side of cranberry sauce or apricot chutney.
Frog Legs is a Unique and Flavourful Dish
Overall, a frog legs dish is a unique and flavourful option for a special occasion or a fancy dinner party. With the right seasoning and cooking methods, you can create a dish that is both delicious and memorable.
Making the Frog Legs Dish
Ingredients:
Frog legs – 1 1/2 to 2 lb
Salt – 1 tbsp
Milk – 1 cup
Black pepper – 1 tbsp
Flour – 1 cup
Garlic cloves (sliced very thin) – 3
Lemon juice – 2 to 3 tbsp
Clarified butter – 10 tbsp (divided)
Fresh minced parsley – 2-3 tbsp
Instructions:
- Take the frog legs and soak them in milk. Keep the bowl in the refrigerator for at least an hour. Meanwhile, take another bowl and add salt, black pepper and flour in it. Mix properly. Chop the garlic and parsley.
- Now, take a large frying pan and melt 5 tablespoons of the butter in it. Keep in mind that the pan should be large enough to accommodate all the frog legs at once. If you don’t have a pan as large, place a baking sheet in the oven and, keep a rack inside. You can store half the fried frog legs here while you fry the rest.
- Set the oven to 180°F. And if you have a large pan, place the baking sheet with the rack set inside next to the stovetop.
- Now, take the frog legs and evenly coat them with seasoned flour. Get rid of the excess flour. Transfer the frog legs to the pan with melted butter and fry on medium-high heat. Make sure to let it cook until it turns golden in colour. This should take you about 3 to 5 minutes per side.
- Remember that the flour coating is very delicate. So, if you can help it, try to flip it once.
- Once the legs are done, place them on the rack to drain the excess oil.
- Now remove the butter in the pan, and using a paper towel, properly clean it. Place it on the stove again and add butter. Heat over medium-high flame.
- Once the butter gets hot, add the garlic and sauté for about 1 minute. Turn off the flame and add in the lemon juice.
- Combine the parsley with the prepared sauce. Assemble the frog legs on individual plates and pour the parsley-sauce mixture over it and there you have it! Your frog legs are ready to be eaten!
Recommended Wine for Cuisses de Grenouille French Dish
Cuisses de Grenouille, or French-style frog legs, is a delicate dish with a mild flavour, often accompanied by butter, garlic, parsley, and sometimes lemon. Pairing wine with this dish involves complementing its subtle flavours and enhancing its richness.
Recommended White Wine Pairings
Chablis
This unoaked Chardonnay from Burgundy has crisp acidity and subtle minerality that pairs beautifully with the delicate meat and buttery garlic sauce.
Pouilly-Fuissé
A Burgundian Chardonnay with a creamy texture and hints of nuttiness that work well with the buttery flavours.
Sparkling Wines
Sauvignon Blanc
A light and zesty option with citrus and herbal notes that cut through the richness of the dish.
Sancerre
Another Loire Valley gem, this Sauvignon Blanc offers minerality and freshness.
Champagne (Brut)
The effervescence cleanses the palate, while the citrus and toasty flavours enhance the dish.
Crémant de Bourgogne
A more affordable sparkling option with similar refreshing qualities.
Light Red Wines (for a twist)
Beaujolais (Gamay)
A fruity, low-tannin red with bright acidity can be a surprising yet delightful match, especially if the dish is spiced.
Rosé Wines
Provence Rosé
Light and dry, with notes of red berries and herbs, this wine balances the richness without overpowering the dish.
For a classic experience, stick to white wines with crisp acidity and light to medium body, as they align best with the subtle flavors of Cuisses de Grenouille.
Enjoy your Daube and its perfect wine pairing!
