Frog legs in garlic-parsley butter (Cuisses de grenouille)

1. Pat the frog legs dry, season with salt and pepper.

2. Dredge them thinly in flour and shake off the excess.

3. Fry in hot butter over high heat for 2-3 minutes per side until golden and just cooked through.

4. Add the finely chopped garlic and fry together for a few seconds so it becomes fragrant but does not burn.

5. Scatter in plenty of chopped parsley and toss in the seasoned butter.

6. Squeeze in the lemon juice, toss together and serve hot with the pan butter.

Tip: The classic French bistro dish – the key is the garlic-parsley butter (persillade) and quick frying. Frog legs taste delicate, reminiscent of chicken. Fresh baguette makes it complete, so you can mop up the butter too.