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Sous Vide & Fried Frog Legs

Sous vide and deep fried frog legs with “Kadayif Gremolata,”  parsnip puree, and celery root chips.

by Chef Mikel Anthony

You can also find this recipe now on Meez.


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

  1. Vacuum pack with herbs and butter and sous vide frog legs at 140f for 1hr.
  2. Remove from the bag. Pat Dry.
  3. 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

  1. Cook everything in cream and stock until parsnips are tender.
  2. Blend until smooth. Season and adjust consistency with stock.

Kadayif Gremolata

INGREDIENTS

  • Kadayif
  • Parsley
  • Lemon Zest

METHOD

  1. Fry kadayif until golden brown.
  2. Toss with a little bit of parsley and lemon zest.

Celery Root Chips

INGREDIENTS

  • Celery Root

METHOD

  1. Slice celery root thin.
  2. 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



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