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Frog legs with Riesling


Rate this recipe 4.6/5 (78 Votes)


  • 1 lbs fresh or frozen frog legs
  • 1/3 stick butter
  • 5 shallots
  • 1 clove garlic minced
  • 1/3- 1/2 cup reisling
  • 1/4 pint of sour cream
  • 1 handful of parsley
  • salt and pepper


Servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget


Step 1

Marinate thighs in milk. Begin to fry the frog legs in butter. Add garlic and shallots, then Riesling. Salt and pepper. Cook on low heat for 10 to 15min.

Step 2

Remove frog legs and place the on platter; keep warm. On stove, dilute the cooking juice with sour cream. Let reduce until the mixture becomes creamy. Pour sauce over frogs and sprinkle with chopped parsley.

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  • Bread, in chunks
  • Grated Parmesan
  • 1 Egg
  • Salt and pepper
  • Italian Seasoning
  • 1 Cup of milk
  • Sugar
  • Balsamic vinegar
  • Cherry Tomatoes
  • Prosciutto


  1. In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
  2. In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
  3. Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
  4. Cover the tomatoes with the reduced vinegar and a layer of Prosciutto. 
  5. Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
  6. Remove from oven, flip upside-down... and enjoy!



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