Frog Legs Meunière with Risotto
- 1 1/2 ounces frog legs (40 g)
- fleur de sel
- 3 1/2 ounces butter (100 g)
- olive oil
- 1 lemon
- 2 cloves garlic
- 3/4 ounce clarified butter (20 g)
- 3 1/2 ounces all-purpose flour (100 g)
- extra-virgin olive oil
Step 1: Frog Legs
Cut the frogs from the wishbone and separate the legs by cutting each side of the backbone with a pair of scissors. Cut just above the first joint, keeping only the “hams.” Place on a tray, cover with plastic wrapping, and refrigerate.
Set the calves aside to make the sauce.
Step 2: Sauce Verte
Peel and bias cut the shallots. Heat some olive oil in a cast iron pot, and add the shallots, the slightly crushed, unpeeled garlic, and the thyme. Stew slowly on the edge of the range without browning.
Heat some olive oil in a cast iron skillet and sear the frog leg trimmings without browning, so that they give off their water.
Drain and add to the stewed shallots. Deglaze with white wine, and let reduce until dry.
At this point, moisten with the light chicken stock, and bring to a boil. Skim and simmer lightly for 20 minutes on the edge of the range.
Bring a pot of salted water to a boil. Stalk the watercress, blanch in the boiling water, then cool immediately in a container filled with ice water. Drain the watercress and press to remove as much water as possible.
Remove the frog stock from the heat and infuse for 10 minutes, then filter into a pot through a fine-meshed chinois and set aside. Bring to a boil once more, add the blanched watercress leaves, and purée until completely smooth.
Season to taste, and pour the sauce verte into a stainless steel container, filtering it through a fine-meshed chinois. Chill immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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