FROG LEGS OMELETTE — The Kitchen Scholar

SOURCE: PIERRE GAERTNER AND ROBERT FRÉDÉRICK. THE CUISINE OF ALSACE

In his book, Almanach de la Gourmands, the gastronome-sidelining lawyer Alexandre Grimod de la Reynière lauded frogs for their delicateness that comes with an acquired taste. Such finding probably stems from the simultaneous feelings of prejudice an… — In his book, ***Almanach de la Gourmands***, the gastronome-sidelining lawyer Alexandre Grimod de la Reynière lauded frogs for their delicateness that comes with an acquired taste. Such finding probably stems from the simultaneous feelings of prejudice and marvel towards the flesh of an abominable-looking creature tasting like chicken underneath its slimy skin. Indeed, frog meat has a similar profile to that of a chicken breast - white, lean, and capable of infusing any flavors. Even a simple fortification of wine, cream and herbs can turn frog meat into a simple meal or a light stuffing for omelettes.

Ingredients

Frog Leg Stuffing

6 tablespoons/85 grams unsalted butter

18 OR 9 pairs frog legs

Salt and freshly ground black pepper to taste

1 medium shallot, finely chopped

1/2 cup/120 mL white wine, preferably Sylvaner

1/2 cup/120 mL crème fraîche or heavy cream

1 tablespoon/4 grams chopped chives OR scallions

Omelette Batter

18 large eggs, lightly beaten

1/4 teaspoon/1 gram salt

Freshly ground black pepper to taste

1/3 cup/80 mL beer OR water

3/4 cup/170 grams unsalted butter, rendered pork fat, OR chicken fat

OPTIONAL: Sautéed frog legs meat

OPTIONAL: Chopped chives or scallions for garnish

Specific Equipment

Serves 6

Instructions

1. Melt 2 tablespoons/28 grams butter in a nonstick sauté pan or skillet over medium-high heat. Sauté in the frogs legs for 3 to 4 minutes and season lightly with salt and pepper to taste. Stir in the chopped shallots and cook for 1 to 2 minutes.

2. Pour in the white wine and continue cooking for 5 minutes OR until the frog legs have turned pale white.

3. Reserving the liquid from the nonstick sauté pan or skillet by transferring the frog legs to a bowl. Allow the frog legs to cool slightly. Skin and debone the frog legs and set its meat aside.

4. Bring the reserved cooking liquid to a boil until the liquid has reduced to half its original volume. Stir in the cream and adjust with salt and pepper according to taste.

5. Remove the sauté pan or skillet from heat and stir in the remaining 4 tablespoons/57 grams butter, the reserved frog leg meat, and chopped chives or scallions. Keep warm and set aside.

6. Season the eggs with salt and pepper to taste and stir in the beer or water, making sure not to overbeat the eggs with a wire whisk, which compromises the lightness of the omelette.

7. Melt the butter in a skillet or omelette pan over medium high heat until sizzling. Pour the 2/3 cup/160 mL of the omelette batter. Cook for 1 minute without stirring, lifting the edges with a spatula to allow the the uncooked portion to seep underneath. Cook for 1 minute or until the top is firm but moist.

8. Fill the omelette with the frog leg stuffing and fold each omelette using a spatula. Tilt the skillet or omelette pan and slide out into a serving plate. Garnish the omelette with the frog legs meat and chopped chives or scallions, if desired.

9. Repeat Steps 7 and 8 to finish off the remaining batches of omelette.

Mar 28 FROG LEGS OMELETTE