Warm Salad of Frogs’ Legs with Salmon and Chives

Name: Warm Salad of Frogs’ Legs with Salmon and Chives (Cuisses de grenouilles en salade tiède et goujonettes de saumon sauvage à la ciboulette)
Yield: For four people
Cuisine: French
Ingredients: 32 frogs’ legs; 200 g (7 oz) butter; 250 ml (8 fl. oz) mayonnaise, made with three parts oil of arachide to one part olive oil; 250 ml (8 fl. oz) mayonnaise, made with three parts oil of arachide to one part olive oil; 250 ml (8 fl. oz) mayonnaise, made with three parts oil of arachide to one part olive oil; 3-4 tablespoons aromatic white wine court-bouillon; 1 teaspoon white wine or sherry vinegar; 1 teaspoon white wine or sherry vinegar; juice of a lemon; 2 tablespoons chives, snipped; ½ tablespoon tarragon, chopped; 600 g (1 lb 5 oz) salmon fillet, boned; a few sprigs of chervil and dill; a few sprigs of chervil and dill; salt, freshly ground pepper; salt, freshly ground pepper

Cuisses de grenouilles en salade tiède et goujonettes de saumon sauvage à la ciboulette

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

32 frogs’ legs
200 g (7 oz) butter

Europe
France
Starter
Gluten-free
Summer

Method

Cooking the frogs’ legs

Cook the frogs’ legs gently in butter for about 8 minutes, seasoning them generously with salt and pepper. When they are tender allow them to cool and then bone them carefully, keeping them as nearly as possible in their original shape. Set aside in a stainless-steel pan, moistened with a little of their cooking liquid.