Sous vide and deep fried frog legs with “Kadayif Gremolata,” parsnip puree, and celery root chips.
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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Breville Commercial.
Sous Vide & Fried Frog Legs
INGREDIENTS
- 2 ea. Frog legs
- Salt
- Rice flour
METHOD
- Vacuum pack with herbs and butter and sous vide frog legs at 140f for 1hr.
- Remove from the bag. Pat Dry.
- Toss in some seasoned rice flour. Fry at 350f until golden brown.
Parsnip Puree
INGREDIENTS
- 2-3 ea. Parsnips
- 1/2 cup Cream
- Stock to cover
- 6 cloves Garlic
- 1/4 ea. Onion
METHOD
- Cook everything in cream and stock until parsnips are tender.
- Blend until smooth. Season and adjust consistency with stock.
Kadayif Gremolata
INGREDIENTS
- Kadayif
- Parsley
- Lemon Zest
METHOD
- Fry kadayif until golden brown.
- Toss with a little bit of parsley and lemon zest.
Celery Root Chips
INGREDIENTS
- Celery Root
METHOD
- Slice celery root thin.
- Punch out into little rounds and fry until crispy.
Place down your parsnips puree, frog legs, kadayif gremolata, celery root chips and nasturtium. Garnish with a chunky herb oil
