How to Prepare Favorite Cuisses de grenouilles aux petit pois sauce persil

Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to make a special dish, Recipe of Award-winning Cuisses de grenouilles aux petit pois sauce persil. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cuisses de grenouilles aux petit pois sauce persil, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cuisses de grenouilles aux petit pois sauce persil delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cuisses de grenouilles aux petit pois sauce persil is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cuisses de grenouilles aux petit pois sauce persil estimated approx 20 mn.

To get started with this recipe, we must first prepare a few ingredients. You can have Cuisses de grenouilles aux petit pois sauce persil using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Cuisses de grenouilles aux petit pois sauce persil:

1. 150 gr cuisses de grenouilles
2. 150 gr beurre d’ail des ours
3. 50 cl bouillon de volaille
4. 50 cl crème fraîche
5. 150 gr petit pois
6. 6 gousses d’ail
7. 1 oignons
8. 4 échalotes
9. 20 cl Noilly Pratt
10. 2 bottes persil frisé
11. 2 œufs
12. 100 gr lard fumé

Instructions to make to make Cuisses de grenouilles aux petit pois sauce persil

1. Émincé les échalotes et réduire avec la moitié du Noilly Pratt, ajouter bouillon de volaille faire réduire de moitié, crémé et ajouter le persil blanchi au préalable. Mixer et chinoiser. Rectifier l’assaisonnement
2. Sautées les cuisses de grenouilles avec le beurre d’ail des ours, déglacer au restant de Noilly Pratt, réduire, crémé, assaisonner et cuire à frémissement 10 mn. Décortiquer les cuisses et remettre dans la sauce, au besoin rajouter un peu de bouillon de volaille.
3. Suer les oignons ciselés et l’ail hacher avec les lardons y mettre les petit pois, cuire 5 mn
4. Pocher les œufs avec de l’eau et du vinaigre 3 à 4 minutes. Dresser les petit pois au milieu de l’assiette en puit y mettre les cuisses de grenouilles et poser l’œuf poché dessus. Cordon de sauce persil autour

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