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Cromesquis of frog & parsley pesto
Is eating frogs a fantasy? Not for chef Samuel Boulle, who makes them into cromesquis to (re)discover this classic of French gastronomy.
This recipe from Samuel Boulle, chef at La Fantaisie restaurant in Seillonnaz, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 8
- Preparation time: 50 min
- Cooking time: 35 min
- Resting time: 4 h
Ingredients for the frog cromesquis & parsley pesto
For the frog cromesquis
- 750 g frog legs
- 50 cl whole milk
- 35 g butter
- 35 g flour
- 100 g grated cheese
- 80 g garlic
- 1 bunch parsley
- 3 eggs
- 200 g breadcrumbs
For the parsley pesto
- 100 g pine nuts
- 180 g Parmesan cheese
- 3 bunches parsley
- 175 g sunflower oil
- salt and pepper
Steps for thefrog cromesquis & parsley pesto
- Prepare the frog legs: flour the legs, then cook them in a hot frying pan with oil and butter (slight browning is necessary), seasoning with salt and pepper at the end. Leave to cool and remove the bones from the frogs' legs. Chop the garlic and parsley.
- Prepare the béchamel sauce: melt the butter in a saucepan over low heat. Add the flour and stir with the butter and flour until the mixture whitens. Gradually add the milk to the roux, then whisk vigorously. Add the grated cheese, parsley and chopped garlic and adjust the seasoning.
- Prepare the cromesquis: add the flesh of the frogs' legs to the béchamel, then pour into spherical molds and freeze until the mixture hardens.
- Just before serving, bread the cromesquis in a mixture of egg and breadcrumbs, then fry in oil at 140°C until nicely colored.
- Prepare the pesto: remove the stems from the parsley and blanch in hot water for 1 min. Stop cooking in iced water to give the pesto a nice green color. Squeeze dry.
- Roast the pine nuts in the oven at 200°C for 7 min until light brown.
- In a blender, blend the parsley, garlic, pine nuts and Parmesan, gradually adding the sunflower oil.
- To serve: place a dollop of pesto in the center of the plate, and arrange the cromesquis on top.
For further information
- La Fantaisie, 50 rue des Alinières, 01470 Seillonnaz
- 12/20 in the Livre des 109
- Read Gault&Millau's review of La Fantaisie
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