Frog Legs Fricassées with Parsley Purée & Garlic Mousseline

Ingredients :

• 16 each frog legs
• 30 grams olive oil
• salt & white pepper, to taste
• 1/2 each lemon, juiced

Parsley Puree:

• 1 bunch parsley, leves removed
• 150 grams heavy cream
• salt & white pepper, to taste

Garlic Mousseline:

• 60 grams peeled garlic
• heavy cream, as needed
• 15 grams shallots, minced
• 75 grams heavy cream, whipped

Method of Preparation:

For the Parsley Purée:

1. Wash the parsley under cold running water, shake dry.
2. Place heavy cream in small sauce pan and bring to a simmer. Reduce cream by half, set aside.
3. Boil parsley leaves in salted boiling water until tender. Shock and lightly squeeze.
4. Add parsley to cream and puree using immersion blender. Strain and adjust seasonings.

For the Garlic Mousseline:

1. Place garlic and shallots in a small sauce pan, add enough cream to barely cover.
2. Cook cream over low heat until reduced by 2/3, until very thick.
3. Puree mixture with vertical mixer and psuh through a sieve. Allow to cool.
4. Whip remaining heavy cream to soft peaks. Fold heavy cream into garlic puree. Adjust the seasonings and reserve in the refrigerator.

For the Frog's Legs:

1. Clean and trim the frog legs as per Chef Instructor's demo.
2. Season the frog legs with salt and pepper. Saute in a hot pan with olive oil until golden in color. Sprinkle with lemon juice.

To Serve:

1. On a 12 inch plate, pour the parsley purée. Place a scoop of garlic mousseline with an ice cream scoop in the center.
2. Set the frogs legs around the mousseline.

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