We Cooked the Most Iconic Michelin Dishes Ever

Ingredients

• 4 pieces Frog Legs (cleaned, joints removed, veins trimmed)
• 2 cloves Garlic (minced)
• 2 tablespoons Unsalted Butter (cut into small cubes, room temperature)
• 1 tablespoon Olive Oil (extra‑virgin, for pan‑searing)
• 1/2 fruit Lemon (fresh juice)
• 1/4 cup Fresh Parsley (finely chopped for garnish and sauce)
• 1/2 cup Water (for boiling parsley for sauce)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare the Frog Legs

   Using a sharp knife, remove the ball joint from each frog leg, push the bone upward through the joint, release the meat at the bottom, and trim any large veins. Pat the legs dry with paper towels.

   Time: PT10M

2. Make the Parsley Purée

   Bring 1/2 cup water to a boil in a saucepan, add 1 cup fresh parsley leaves and a pinch of salt. Boil for 30 seconds, then transfer to a blender with 1 minced garlic clove and blend until ultra‑smooth. Set aside at room temperature.

   Time: PT10M

3. Sauté the Frog Legs

   Heat the skillet over medium‑high heat, add 1 tbsp olive oil and the minced garlic. When fragrant (about 30 seconds), add the butter cubes. Allow the butter to melt and turn a light golden brown, then immediately add the frog legs. Cook 2‑3 minutes per side, keeping the heat moderate so the butter does not burn.

   Time: PT5M

   Temperature: Medium‑high

4. Finish with Lemon and Parsley

   Turn the heat off. Squeeze the juice of ½ lemon over the legs, sprinkle the chopped parsley, and season with salt and pepper. Toss gently to coat.

   Time: PT2M

5. Plate and Serve

   Arrange the frog legs on a warmed plate, drizzle a spoonful of the parsley purée around them, and garnish with a few extra parsley leaves. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g