Frog Legs Marinated in Beer with Pine Nuts and Lemon
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Number of Servings
Serves 4
Ingredients
8 to 12 pairs large frog legs (2 to 3 pairs per serving)*, 3 cups dark beer, 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme, salt and freshly ground black pepper to taste, flour for dredging, 4 tablespoons unsalted butter, 2/3 cup pine nuts, 2 tablespoons fresh lemon juice, 2 tablespoons slivered garlic, 1/4 cup minced fresh parsley, 1/4 cup loosely packed fresh basil leaves- minced,1/4 cup drained capers,
Directions
- Combine beer and thyme in a bowl, add frog legs, and marinate for 1 hour at room temperature.
- Remove frog legs from marinade and pat dry with paper towels.
- Season with salt and pepper and dredge in flour.
- Heat oil in a sauté pan and sauté legs until golden brown and tender, about 10 to 12 minutes.*
- Remove to paper towels to drain; keep warm.
- Sauté: In a separate sauté pan, melt butter and sauté pine nuts until lightly golden.
- Add lemon juice, garlic, parsley, basil, and capers and cook for 2 minutes.
- Arrange frog legs on individual warm serving plates and pour sauce over them.
- Serve immediately.
