Recipe from Christophe Marguin
Chef, president of the Toques Blanches Lyonnaises and owner of a gastronomic restaurant in the Dombes
Ingredients
For 4 people
- 800 g of frogs' legs
- 200 g of butter
- 100 g of finely chopped parsley
- Salt, pepper
Preparation
- Melt the butter in a frying pan
- When the butter has stopped foaming, place the frogs' legs in the pan, fleshy side down.
- Season with salt and pepper
- When they are well coloured, turn them one at a time with a spatula.
- Season with salt and pepper
- Cook until well coloured
Presentation
- Place on a serving dish sprinkled with persillade (garlic and parsley)
- Serve piping hot
