Frog Legs in Watercress Soup
- 40 frog legs
- fleur de sel
- 4 1/4 ounces butter (120 g)
- 1 cup clarified butter (20 cl)
- 1 3/4 ounces all purpose flour (50 g)
- 1/2 cup whipping cream (10 cl)
Step 1: Frog Legs
Remove the frogs from the skewer they are sold on, and separate the legs by cutting along each side of the spine with a pair of scissors.
Cut just above the first joint to keep only the thighs. Place on a rack, cover with plastic wrap and keep in a cool place.
Set the remaining portion of the legs aside for the frog consommé and watercress soup.
Step 2: Frog Consommé
Separate the bottoms of the frog legs from the attached bones. Peel, wash, and bias cut the celery and shallots.
Drizzle some olive oil into a hot cast iron pot, and sauté the frog bones, then drain in a chinois.
In the same pot, melt 3/4 ounces (20 g) of butter and sweat the aromatics without browning. Add 3 unpeeled, crushed garlic cloves and a sprig of thyme.
Once the vegetables have softened, add the frog trimmings and gently stew for 5 minutes. Deglaze with white wine and reduce until dry. Cover with the light chicken stock, and season with fleur de sel. Bring to a boil, skim, and simmer for 15 minutes.
Remove from the heat, let rest for 10 minutes and filter the consommé through cheesecloth into a stainless steel bowl. Cool immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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