Recipe: Marsh Frogs with Garlic Scape Pesto

1 On a large plate, arrange your frog legs, salt and pepper them, then sprinkle with a little lemon thyme, cover with plastic wrap and refrigerate.

2 Prepare the pesto*
In a deep bowl, pour your sliced garlic scapes, your pine nuts and your Parmesan, salt and pepper, then blend for a long time until you obtain a green purée, then slowly blend with 15 cl (0.6 cup) of olive oil and taste to adjust seasoning.

3 In a large pan, pour 2 tablespoons of olive oil, when it is hot, pour in your potato brunoise, sauté for 5 to 6 minutes then salt (lightly), then add a generous knob of half-salted butter, cover and turn off the heat.

4 Dry your frog legs then flour them lightly (for color). In a large pan, pour a good splash of olive oil and a generous knob of butter, when it is foaming place your frogs in and roast 4 minutes on each side, then cover and turn off the heat.
Plating
Heat your potatoes then mold them in small rings in the center of your hot plates, place your frogs on them, your pesto around and quickly heat the remaining butter in the frog pan and pour it boiling over the frogs on which you will give just a turn of the pepper mill.
*For purists, pesto is made only with a mortar but in this case I used a blender, because garlic scape stems are much firmer to pound than basil leaves, spinach or arugula.