Recipe courtesy of Graham Kerr
Episode: Frogs' Legs
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

Separate frogs legs and dry thoroughly with a cloth. Lightly flour. Place some clarified butter in a frying pan on the heat and add the floured and seasoned frogs legs. Fry gently. Smother the frogs legs with the smashed garlic and turn the legs after 2 minutes. Add the herbs in the pan and then pour over heated Calvados and set alight - give the pan a good shake and then add the dry white wine. Reduce the heat - cover and allow to cook gently for 4 minutes. Cut the apple in half - scoop out the center with a teaspoon leaving 1/4-inch of flesh around the outside. Heat broiler unit to medium. Place the apple under the broiler for 10 minutes. Season the frogs legs with salt and pepper, add the sour cream, Worcestershire sauce and capers and then the 2 tablespoons of dry white wine. Stir gently to combine. Place the frogs legs on a heated serving dish - coat with a little of the sauce and serve the rest of the sauce in the broiled apple halves.

Cook's Note

*If dried herbs are used tie these in a muslin bag

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Frogs' Legs

Recipe courtesy of Bernard Loiseau

Frog Legs Provencal

Recipe courtesy of Robert Irvine

Dot's Frog Legs

Recipe courtesy of Pink Tea Cup

Everglades Frog's Legs

Recipe courtesy of Jesse Kinnon

Seared Frogs' Legs Casserole

Recipe courtesy of Robert Irvine

Frog Legs with Pinot Grigio Mayo

Recipe courtesy of Matt Buschle

Sauteed Frog Legs with Tomato Garlic Butter

Recipe courtesy of Emeril Lagasse

Honey Island Swamp Frog Leg Skewers

Recipe courtesy of Bob Owen

Honey Island Swamp Frog Leg Skewers

Recipe courtesy of Bob Owen

Browse Reviews By Keyword

          Latest Stories