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Ingredients
| parsley (minced): 1 Tbl |
| unsalted butter: 1 Tbl |
| unsalted butter: 1 cup (cut into 1/2" cubes) |
| shallot onions (chopped): 3 Tbl |
| salt: 1 tsp |
| black pepper: 1 tsp |
| champagne vinegar: 2 Tbl |
| eggs: 2 (yolks) |
| lemon juice: 1 Tbl |
| fresh tarragon: 1 Tbl |
Legs
| frog legs: 12 oz |
| whole milk: 1 1/2 cups |
| salt: 2 tsp |
| black pepper: 1 tsp |
| all-purpose flour (unsifted): 1 cup |
| salted butter: 16 Tbl (clarified) |
| garlic: 2 cloves (finely chopped) |
| lemon juice: 1 Tbl |
| parsley (chopped): 1 Tbl |
Potatoes
| russet potatoes: 1 lb (Tourneed) |
| salted butter: 2 oz |
| salt: 1 tsp |
| black pepper: 1/4 tsp |
La Grenouille's Sauteed Frogs' Legs with Bearnaise Sauce and Tourneed Potatoes
User rating:
Contrary to popular belief, frog legs are not fishy or chewy. In fact, when prepared properly, they are quite tender and have a mild flavor.
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Prep Time
30 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
Legs
- Nip apart each pair of frogs' legs. Combine frogs' legs and milk in a bowl and refrigerate for 30 minutes. Transfer legs to paper towels, pat dry, and season generously with salt and pepper. Put flour on a plate and, working in batches, coat legs with flour, shaking off excess, and transfer to another plate.
- Heat 6 tbsp. butter in a 12" skillet over high heat until sizzling. Add half of the frogs' legs and cook, flipping once, until golden brown, 3–4 minutes. Transfer legs to a plate and set aside; wipe out skillet; repeat with 6 more tbsp. butter and remaining legs. Discard butter in skillet; then add remaining butter and the garlic and cook, swirling constantly, until mixture is fragrant and garlic is lightly browned, about 1 minute. Remove skillet from heat, add lemon juice, and season with salt and pepper.
Potatoes
- Tournee the potatoes and place in cold water. In a skillet, add the butter and heat. Drain the potatoes and pat dry. Add the potatoes to the skillet of hot butter and season with salt and pepper and saute until golden brown. Top with parsley.
Sauce
- Melt 1 Tbsp. butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3–4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
- Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
- Drain blender and dry well. Combine egg yolks, lemon juice, and 1 Tbsp. water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2–3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired.