Sauteed frog legs with white wine and fine herbs
BATON ROUGE - Chef Kelley McCann, Executive Chef of Galatoire's Bistro in Baton Rouge, shares their recipe for Sautéed Frog Legs with white wine and fine herbs.
*16ea 6-8 sized frog legs
*Salt and pepper
*½ cup white wine
*¼ cup cream
*1 T chopped garlic
*1 T rosemary
*1 T thyme
*1 T basil
*4 oz. salted butter
Season frog legs with salt and pepper, then dredge in wondra flour. Sauté the frog legs in oil over medium heat until golden brown. Once the color is achieved, then remove from pan. In same pan, cook shallot and garlic until translucent, add wine and cream and then reduce. Once thickened, add herbs and butter stirring constantly. Return frog legs back to sauce and toss in sauce. Serve 4 to a plate with a small green salad adding any additional sauce to the plate.
Chef Kelley McCann appears on WBRZ News 2 at 4:00 every Wednesday, sharing what's on the menu of Galatoire's Bistro in Baton Rouge.
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