Hotels & Restaurants in UAE
Fried Frogs’ Legs with Watercress Sauce
Boil the garlic cloves in the milk for about 1 hour; strain milk and add to three quarters of the chicken broth, whisking the liquids together with a drop of oil. For the watercress sauce, sweat the shallots with a little oil, add watercress and douse with white wine. Reduce wine and cover with the rest of the chicken broth. Boil for few minutes, whisk and strain. When ready to serve, lightly coat the deboned frogs
Ingrediants:
Frogs’ legs, filleted, Flour, Olive oil for frying, Peeled garlic cloves with center removed, Whole milk, Chicken broth, Watercress, Shallots, chopped, White wine, Extra virgin olive oil, Salt, Pepper, Candied lemon slices&&300, 100, 1, 2, 200, 100, 300, 2, 50, 4, , , 4&&1, 1, 8, , 1, 1, 1, , 2, 5, , ,
Category: Appetizers
Back