Cuisses Et Coquille Recipe
Lightly floured pan – fried frog legs served over persillade sauce and creamy spinach.
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Ingredients
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Frog Legs
Persillade Sauce
Creamy Spinach
Method
Prepare Frog Legs
- 1
Season and Flour
In a bowl, season the frog legs with salt and black pepper. Dredge each leg in all-purpose flour, ensuring they are well coated. Shake off any excess flour.
- 2
Fry Frog Legs
In a large skillet, heat olive oil over medium-high heat. Add the floured frog legs and cook for about 4-5 minutes on each side or until they are golden brown and cooked through. Remove from the skillet and drain on paper towels.
Make Persillade Sauce
- 3
Combine Ingredients
In a small bowl, mix together chopped parsley, minced garlic, lemon juice, olive oil, and salt until well combined. Set aside.
Prepare Creamy Spinach
- 4
- 5
Add Cream
Pour in the heavy cream, stirring to combine. Season with salt and black pepper. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Serve
- 6
Plate the Dish
On each plate, place a generous portion of creamy spinach. Top with the fried frog legs and drizzle with the persillade sauce. Serve immediately.