Behind the Recipes
Frog Legs Marinated in Beer with Pine Nuts and Lemon by Fossil Farms
Makes 4 servings
INGREDIENTS:
8 to 12 pairs large frog legs (2-3 pairs per serving)*
3 cups dark beer
2 tbsp. fresh thyme leaves, or 1 tablespoon dried thyme
Salt and freshly ground black pepper for taste
Flour for dredging
6 tabsp. olive oil
4 tabsp. unsalted butter
1/3 cup pine nuts
2 tbsp. fresh lemon juice
2 tbsp. slivered garlic
1/4 cup minced fresh parsley
1/4 cup loosely packed fresh basil leaves, minced
1/4 cup drained capers
PREPARATION:
1. Marinate frog legs for 1 hour at room temperature.
2. Remove frog legs from marinade and pat dry with paper towels. Season with salt and pepper and dredge in flour.
3. Heat oil in a sauté pan and sauté legs until golden brown and tender, about 10-12 minutes. *Move onto paper towels to drain; keep warm.
Sauce:
1. In a separate sauté pan, melt butter and sauté pine nuts until lightly golden.
2. Add lemon juice, garlic, parsley, basil, and capers and cook for 2 minutes.
3. Arrange frog legs on individual warm serving plates and pour sauce over them. Serve immediately.
* For small legs, 24 pair (6-8 pairs per serving). Sauté for about 8 minutes.
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