French Style Frog Leg with Sweet Potato Crusted, Creamy Chilli Saffron Sauce and Wasabi Mayonaise

Frog legs are one of the better-known delicacies of French and Cantonese cuisine. They are also eaten in other regions, such as Thailand, Vietnam, Indonesia, the region of Alentejo in Portugal, Spain, Slovenia, northwest Greece, and Northern Italy, as well as the Southern regions of the United States. Currently the world’s largest exporter of frogs is Indonesia, also a large consumer. In regions such as Brazil, Mexico and the Caribbean many frogs are still caught wild. A type of frog called the edible frog is most often used for this dish. Frog legs are rich in protein, omega-3 fatty acids, vitamin A and potassium.They are often said to taste like chicken^, because of their mild flavor, with a texture most similar to chicken wings^. The taste and texture of frog meat approximately between chicken and fish.Frogs are raised commercially in certain countries, e.g. Vietnam. Frog muscle does not resolve rigor mortis as quickly as warm-blooded muscle (chicken, for example), so heat from cooking can cause fresh frog legs to twitch.The term “Frenched” of any bony or bone-in  meat means to exposing the bone for easy and fine serving.

Resep paha kodok ala Perancis dengan saus saffron pedas dan mayones wasabi

In the English-speaking world this dish is most often associated with French cuisine, and hence a commonly used insult for the French is the Frogs.Frogs legs or cuisses de grenouille are particularly traditional in the region of the Dombes (département of Ain). Widespread consumption is relatively recent occurring within two hundred years.

In Indonesian cuisine, frog-leg soup is known as swikee or swike, most probably brought by the Chinese community in Indonesia and popular in Chinese Indonesian cuisine. Swikee is mainly frog-leg soup with strong taste of garlic, gingers, and fermented soya beans (tauco), accompanied with celery or parsley leaves. Swikee is a typical dish from Purwodadi Grobogan, in Central Java province. There is also fried frog-legs in margarine and sweet soy sauce or tomato sauce, battered deep fried, grilled frog-legs or frog eggs in banana leaves (pepes telur kodok). The Javanese also eat the dried and crispily fried frog skin. The taste is close to the fried fish skin. Indonesia is the world’s largest exporter of frog meat, exporting more than 5000 tonnes of frog meat each year, mostly to France, Belgium and Luxemburg.Most of the supply in western Europe comes from frog farms in Indonesia, however there is concern that the frog legs from Indonesia were poached from wild frog populations that may be endangering wild amphibians.

French style plating and garnishing crime scenes reconstruction!

Ingredient :

French Style Frog Leg Recipe:

• 6 pairs of frog leg, frenched (cut the bone and meat juction in the bone end/joint then pulled the meat to another side)
• 1 tsp cajun seasoning (Mc Cormic)
• 1/2 tsp freshly grounded black peppercorn
• 1 tsp white wine vinegar
• 1 tsp olive oil (for spraying)
• 1/2 cup roasted purple potato, peeled, grated (for crusted layer)
• 2 tbsp butter
• 1 egg white
• salt and pepper to taste
• 1 tsp flour

Wasabi Mayonaise Recipe:

• 3 tbsp mayonaise
• 1/4 tsp wasabi paste
• 1/4 tsp mirin/ rice wine
• 1/2 tsp chopped garlic chives*optional

Creamy Chilli Saffron Sauce Recipe:

• a pinch of saffron thread
• 1/4 cup heavy cream
• 1/2 tsp chilli/cayyene pepper powder
• 1/2 cup white wine
• 1 tbsp butter
• 1 tsp olive oil
• 2 cloves garlic, pureed
• 2 cloves shallot, pureed
• salt and pepper to taste

French Style Plating Garnish:

• Poached baby carrot
• Roasted baby onion
• Poached spring onion
• Shaved cherry belle radish
• shaved cucumber
• Wasabi paste
• Edible micro greens
• Saffron thread
• Roasted frog feet

Instruction:

How to make wasabi mayonaise :

• Mix all ingredient in a glass bowl, set aside
• Refrigerate until serve

How to make creamy chilli saffron sauce:

• Add the saffron to the heavy cream, stirr well and let in infused into bright yellow color about 20 minutes
• Heat up butter and olive oil in a heavy bottom sauce pan, saute garlic and shallot puree until fragrant but not yet browned.
• Pour the white wine and add the chilli powderand , bring to boil
• Simmer until half amount, add the saffron infused heavy cream and season with salt and pepper, bring to boil
• Simmer until became a thick sauce

How to make french Style Frog Leg:

• Preheat oven to 200 degree Celcius.
• Pat dry the frenched frog leg, season with cajun seasoning, black peppercorn and drizzle with vinegar, set aside.

• Meanwhile, mix the butter and the grated sweet potato, set aside
• In another bowl, make a batter by mix egg white, flour, salt and pepper, set aside
• Pat dry the frenched frog leg, dip a half of the frog leg into the batter then dip into grated sweet potato mixture

• Arrange the frog leg in a oven rack, spray all over with olive oil
• Put into oven and roast the frog leg about 10 minutes, flip over and oven another 2 minutes

You May Also Like :

1. Recipe : French Style ESCARGOT Wannabe (Giant African Land Snail)
2. Confit d’Oie /Goose Confit Recipe Serve with Mashed Purple Sweet Potato, Cherry Tomato & Musrooms Confit
3. Resep Pistachio Nuts Crusted Black Seabass Fish Fillet ala Dentist Chef
4. Pan Seared Marlin Fillet with Black Garlic,Chilli & Lemongrass Sauce, Balsamic Vinegar Reduction and Aglio Olio Pasta : Fine Dining Features Recipe
5. Grilled Cajun Style Tuna Steak with Creamy Dill Sauce ala Dentist Chef
6. Pan Fried Fish with Mashed Sweet Potato, Pesto Sauce and Balsamic Reduction ala Dentist Chef
7. Pan Fried Barramundi Fillet with Creamy Green Peppercorn Sauce and Mashed Sweet Potato (Resep Kakap Putih & Saus Lada Hijau)
8. Resep Fish Cordon Bleu with Creamy Dill Sauce and Asparagus ala Dentist Chef
9. Pan Fried Seabass in Black Cumin and Sesame Crusted with Roasted Stuffed Jalapeno pepper, Pumpkin Purée and Balsamic Reduction
10. Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce: IT’S FUSION TIMES !
11. Resep Butter Poached Salmon & Sliced Jalapeno’s Pepper Aglio Olio Spaghetti
12. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef