NEUVICOISE FROG LEGS
This recipe was inspired by the Marchand de Toile de Neuvic. Frog legs that I haven’t cooked for a long time! Why à la Neuvicoise? Because served in soup! Heritage soup and modern at the same time which like all soups is a beautiful proof of wisdom for those who make it and who taste it.
Although served in soup, frog legs can be eaten with the fingers, it is therefore preferable to offer each guest a finger rinse made of lukewarm water and small pieces of lemon accompanied by a small ramekin for the bones.
Per person :
12 frog legs
1 tsp of butter
1 carrot
1 leek
2 garlic cloves, unpeeled
1 tsp lemon juice
1 teaspoon of fresh ginger, unpeeled and cut into small pieces
2 slices of bread
Salt and pepper
Peel and wash the vegetables then cut them into small pieces. In a casserole dish, melt the butter then brown the thighs. Add the ginger, the vegetables + the garlic (whole and unpeeled) + water to the height, cover and cook for 20 min. The carrots should remain slightly crunchy. Remove the garlic, extract the flesh from the pods and mash it with a fork. Season with salt and pepper, add 1 tsp of broth + lemon juice to obtain a homogeneous paste then spread it on the bread. Place the slices on a baking sheet, bake without preheating and heat 10 min Th 7 (210 °). Meanwhile, salt and pepper the soup and keep it warm over a low heat. Serve with garlic / lemon toast. Suggest a lukewarm finger rinse. Nice cuisine to all, Régine