Frog Legs in Cream Sauce

Frog legs are excellent when fried, but we offer you a version with sour cream and herbs.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 24 pieces Frog legs, raw

  • 5 spoon Breadcrumbs, dried

  • 1 piece Lemon, fresh, without shell

  • 2 twigs Parsley, fresh

  • 4 pods Garlic, fresh

  • 1 piece Onion, raw

  • 1 spoon Oil, olive

  • 1 spoon Wheat flour, white, multi-purpose

  • 2 dl Water

  • 0.5 dl Oil, plant, sunflower

  • 0.5 teaspoons Spices, thyme, dried

  • 0.5 teaspoons Spices, rosemary, dried

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 cup Sour cream

  • 8 pieces Tomato, red

  • 12 pieces Salad, ice

Steps

  1. Wash the frog legs and dry them with a paper towel. Pour breadcrumbs into a deep plate, and squeeze lemon juice into another plate. Lightly salt the legs, dip them in the juice, and then quickly roll them in the breadcrumbs.

  2. Wash the parsley and shake it well, peel the garlic and onion. Finely chop the parsley, garlic, and onion. Pour a little olive oil into a larger pan and sauté the onion. When the onion becomes translucent, add a tablespoon of flour and fry for another minute. Add the garlic to the pan and wait until it becomes fragrant, then pour in warm water, mix well, and set the heat to low.

  3. Heat 0.5 dl of oil in another pan. Fry the legs in the oil on both sides. When the breadcrumbs turn a nice brown color, transfer the legs to a paper towel to absorb excess fat.

  4. Add the chopped parsley to the pan, along with a little dried thyme and rosemary, season with pepper and salt. Add sour cream and mix everything well. Cook on moderate heat until the sauce thickens, then remove from heat.

  5. Wash the tomato and lettuce. Place the lettuce and tomato in the center of the plates where the legs will be served. Arrange the sauce around the vegetables with a ladle, and place the legs on top of the vegetable pile. Drizzle everything with a little lemon juice and garnish with rosemary sprigs or parsley. Serve.

Nutrition Information (Per 100g)

  • Calories: 67.73 kcal
  • Fat: 2.64 g
    • Saturated Fat: 1.15 g
  • Carbohydrates: 5.73 g
    • Sugars: 1.89 g
  • Protein: 3.38 g
  • Fiber: 0.8 g

Advice

Replace dried herbs with fresh ones, which will add even more flavor to the dish. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, soak the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.