Sautéed frog legs with fine herbs
Time: 1 stunde
Difficulty: Media
36 lanes of frog already clean and cut nails or claws, 100 gr butter, 50 gr olive oil, white pepper ground, salt, half lemon juice, salt, half lemon juice, finely chopped parsley.
Preparation
Sprinkle the frog laces. Put the oil and butter to heat in a frying pan and fry with the mixture the anchors. Pass them to a hot source, sprinkle them with part of the oil and butter mixture, lemon juice and chopped parsley, and serve them immediately.
