Saturday, October 19 2019


Roasted Frog Legs with Light Garlic Cream and Parsley Jus

Update: November, 09/2014 - 23:01

with chef Raphael Szurek from JW Marriott Ha Noi Hotel

This week, chef Szurek brings you a natural ingredients from one of the hotel's signature dishes, roasted frog legs. Enjoy the taste!

Ingredients: serves 4

For the frog legs:

  • 24 pcs frog legs
  • 100g flour
  • salt/pepper to taste
  • 1 tsp olive oil
  • 2 tsp butter

For the garlic cream:

  • 150g peeled garlic
  • 150ml cream
  • 150ml milk
  • salt/pepper to taste

For the parsley jus:

  • 75g curly parsley
  • 100ml chicken stock

For the garnish:

  • Chervil leaves
  • Demi glace or brown sauce


To make frog legs:

  • Debone the frog legs and keep the upper bone (like a little ham).
  • Season with salt and pepper, then flour the legs.
  • In a pan, heat up olive oil and sear the frog legs to obtain nice golden brown colour.
  • Finish with foamy butter and reserve.

To make garlic cream:

  • In a pot, add the peeled garlic cloves and cover with cream and milk.
  • Slow cook on the side of the stove until garlic is soft.
  • Blend, strain, season with salt and pepper and reserve.

To make parsley jus:

  • Clean and wash the parsley.
  • In a pot, bring chicken stock to boil.
  • Add parsley and cook until parsley leaves are soft.
  • Blend, strain, and season the leaves.

To finish:

  • On a plate, plate 6 dots of garlic cream.
  • Place one frog leg on the top of each dot.
  • Garnish with parsley jus, chervil leaves and demi glace.

You can sample the dish at JW Marriott Ha Noi, 8 Do Duc Duc Road, Me Tri Ward, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588.

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