FRESH FROG LEGS FOR SALE RECIPES

Steps:

• 1. Let the frog legs soak in the milk in the fridge for an hour (optional).
• 2. Rinse the legs and pat them dry with kitchen paper.
• 3. Add the olive oil and half of the garlic butter to a large wok or frying pan. Place it over high heat until the butter starts to foam. Don't let it burn.
• 4. Add the frog legs to the pan. Pan fry them for about 10 minutes until they are golden brown on both sides. Turn the over regularly.
• 5. Add the rest of the garlic butter right in the end together with the freshly chopped parsley. Season with a pinch of pepper and salt to taste.
• 6. Divide the frog legs over plates. Serve with grilled bread and a green salad.

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.