Frog Legs Frita Recipe
My longing for frog legs frita strengthened during high school days. It is the answer when you look for a tasty main dish. Bookmark this frog legs frita page, otherwise you might regret your decision later.
Ingredients
1 tbsp (15 ml) butter
1/4 cup (50 ml) chopped celery
1 shallot, chopped
1/4 tsp (1 ml) fennel seed
1/2 lb (250 g) mushrooms, halved
16 frog legs, cleaned
1 cup (250 ml) dry white wine
1/2 cup (125 ml) water
2 parsley sprigs
1 1/2 cups (375 ml) hot Bercy sauce
1/2 cup (125 ml) grated Emmenthal cheese
Juice 1/2 lemon
Salt and pepper
Directions
Grease large frying pan with butter.
Add remaining ingredients except sauce and cheese.
Cook frog legs, covered, 10 to 12 minutes over low heat depending on size.
Check if cooked by removing meat from the bone.
When cooked, remove all meat from bones and place in scallop shells.
Using slotted spoon, add mushrooms to shells.
Replace pan containing cooking liquid on stove over high heat; cook 3 to 4 minutes.
Mix in Bercy sauce and continue cooking 2 minutes; correct seasoning.
Pour sauce over meat and mushrooms in scallop shells.
Top with cheese and broil in oven until bubbly.
Add remaining ingredients except sauce and cheese.
Cook frog legs, covered, 10 to 12 minutes over low heat depending on size.
Check if cooked by removing meat from the bone.
When cooked, remove all meat from bones and place in scallop shells.
Using slotted spoon, add mushrooms to shells.
Replace pan containing cooking liquid on stove over high heat; cook 3 to 4 minutes.
Mix in Bercy sauce and continue cooking 2 minutes; correct seasoning.
Pour sauce over meat and mushrooms in scallop shells.
Top with cheese and broil in oven until bubbly.
