Frog Leg Bisque
Frog Recipe
1Setup & Prepare
Cultural Context
This elegant preparation elevates frog legs to fine dining status through classical French bisque techniques. The dish represents the sophisticated side of amphibian cookery, where European culinary traditions are applied to create luxurious soups that showcase the ingredient's potential for haute cuisine.
2Ingredients
Shopping List
3Cooking Instructions
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Stock Foundation: Brown frog legs and bodies in heavy pot, about 8 minutes. Add vegetables and cook until caramelized.
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Tomato Addition: Add tomato paste and cook 2 minutes to develop color and flavor.
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Cognac Flambé: Add cognac carefully and flambé, letting alcohol burn off completely.
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Stock Building: Add seafood stock and herbs. Simmer 45 minutes to develop rich base.
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Straining: Strain through fine mesh, pressing solids to extract maximum flavor. Reserve liquid.
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Meat Extraction: Pick any meat from solids and reserve separately. Discard remaining solids.
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Cream Integration: Return strained liquid to pot, add cream, and simmer gently 15 minutes.
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Thickening: Make paste with flour and butter. Whisk into bisque to thicken to coating consistency.
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Final Seasoning: Season with salt and white pepper. Stir in reserved frog meat to heat through.
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Service: Serve hot in warmed bowls, garnished with fresh chervil.
4Chef's Notes & Pairings
Chef's Notes
- Building the stock from bones creates essential depth of flavor
- Don't let cream boil or it may curdle
- Strain carefully for smooth, elegant texture
Wine Pairing
A rich white Burgundy or aged Champagne provides the elegance and complexity to match this sophisticated preparation.
Nutrition Facts
Per serving: 325 calories, 22g protein, 24g fat, 8g carbohydrates. Elegant French technique with refined flavors.
