1. For a bold and adventurous first course, serve tomatoes stuffed with frog legs paired with Riesling
Grand Cru. Your guests will never forget this dish, especially if they haven’t tried frog meat
before. Surprisingly tasty, meaty and scrumptious, frog legs makes it one of the satisfying healthy
meals. In this healthy food recipe, whole frogs are skewered and cooked in shellfish broth. The
juices of the frog infuse the broth and give it flavor. The legs are separated to make the filling.
Cream is added to make a delicious stuffing. Thickened cream should be used in this recipe
because it is a little more acidic than other creams and cooks faster.
Ingredients:
16 frogs
4 Roma tomatoes
0.44 lbs. (7.04 oz.) spinach
1 garlic clove
2 cups thick cream
5/6 cup dry white wine
Chives
5/6 cup milk
2 cups shellfish bouillon (broth)
Oil, salt, pepper
Directions:
Cook the garlic cloves in a mixture of equal parts milk and cream for 60 to 90 minutes.
Once the cloves are moist and soft, remove the skins and mince. Pass the minced garlic
through a sieve to obtain a fine garlic puree, or process them in a coffee grinder. You can
also mash the garlic with a mortar and pestle.
Meanwhile, prepare the bouillon. Skewer the frogs and cook them in the bouillon,
allowing them to brew in their own juice. Remove the frogs from the skewer and cut off
their legs.
Remove the green stems from the tomatoes. With a knife, cut a cross on the side of the
tomato. Blanche tomato in boiling water and immediately place in ice cold water. Peel off
skins, cut off the top, and scoop the flesh from inside the tomato.
Heat some oil in a pan and add the spinach. It will cook quickly, so keep an eye on it.
Season with salt and pepper and set aside on a dish.
In the same pan, add the frog stock and frog legs. Cook for about 2 to 3 minutes. Remove
the flesh from the legs. Add a spoon of cream. Add the frog meat and keep them
lukewarm.
Place a small spoon of reheated garlic puree inside the tomato. Place the cooked spinach
on top of the puree, followed by some frog meat. Scatter some frog meat around the
plate as decoration. Pour sauce over the meat on the plate and sprinkle the minced
chives on it. Stick a spring of rosemary into the tomato for decoration.
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