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Recipes
 
Fried Frogs’ Legs with Watercress Sauce
Serves : 4 person(s)
Ingredients
300  gms     Frogs’ legs, filleted
100  gms     Flour
1  l     Olive oil for frying
    Peeled garlic cloves with center removed
200  gms     Whole milk
100  gms     Chicken broth
300  gms     Watercress
    Shallots, chopped
50  ml     White wine
4  tbsp     Extra virgin olive oil
      Salt
      Pepper
    Candied lemon slices
Preparation Method

Boil the garlic cloves in the milk for about 1 hour; strain milk and add to three quarters of the chicken broth, whisking the liquids together with a drop of oil. For the watercress sauce, sweat the shallots with a little oil, add watercress and douse with white wine. Reduce wine and cover with the rest of the chicken broth. Boil for few minutes, whisk and strain. When ready to serve, lightly coat the deboned frogs’ legs with flour and fry in hot oil (170 C). Serve the fried frogs’ legs with the two sauces. Garnish with candied lemon slices.






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