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Ingredientes
- 8 x frog leg
- Â Â flour, for dredging
- Â Â salt
- Â Â freshly cracked black pepper
- 3 Tbsp. clarified butter
- Â Â Green Peppercorn Sauce
- 2 Tbsp. butter
- 2 x sliced shallot
- 1 clv garlic
- 1 tsp green peppercorns
- 1/3 c. vermouth
- 1/2 c. cream
- Â Â salt
- Â Â freshly cracked black pepper
- Â Â fresh tarragon, minced
Direcciones
- Dredge the legs in flour and dust off excess.
- Heat clarified butter in a large skillet.
- Pan fry legs 2 to 3 min per side till golden brown and crisp.
- Remove legs and set aside till sauce is ready.
- Green Peppercorn Sauce:In a small saucepan over high heat saute/fry shallots in butter for 3 min or possibly till soft.
- Reduce heat to medium.
- Add in garlic, peppercorns, vermouth and cream. Simmer for 5 to 8 min till reduced by half.
- Season with salt and pepper.
- Add in the frogs' legs to the sauce and simmer for 3 to 4 min.
- Let frogs' legs absorb the sauce. Sprinkle with tarragon and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 188 | |
| Calories from Fat 178 | 95% |
| Total Fat 20.21g | 25% |
| Saturated Fat 12.73g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 115mg | 5% |
| Potassium 50mg | 1% |
| Total Carbs 1.66g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.06g | 0% |
| Protein 1.06g | 2% |
