Recipes
Los vascos chardonnay blanc
Accompanied by frog legs, garlic, parsley and lemon juice
Suggested by Marcelo Gallardo, Technical Director Viña Los Vascos
Ingredients
- 16 frog legs (fresh or frozen)
- 1 tablespoon flour
- 1 bunch parsley
- 1/2 lemon
- 1 clove garlic
- salt, pepper
- 80 g butter
For 4 persons Preparation time: 15 minutes | Cooking time: 4 minutes
Wash the parsley, remove leaves and plunge into boiling salted water. Remove from water, mix in a knob of cold butter and 2 tablespoons of boiling water. Put aside.
Wipe the frog legs properly using kitchen paper. Sprinkle lightly with flour on all sides. Peel and crush the garlic. Sauté the frog legs in a very hot non-stick pan with the rest of the butter for 4 minutes, stirring non-stop. Add the juice of half a lemon, stir to cover all the pieces and serve immediately.
