Ingredients for 4 servings
- 12 beautiful French frog legs
- for the pesto mix
- 2 cloves marsh garlic or fresh Lautrec garlic
- 8 young hollyhock leaves just washed, large central rib removed and sliced *
- 4 walnut kernels
- 80 g (2.8 oz) half-salt butter in softened form
- salt and freshly ground pepper
- For the rest of the recipe
- just a little flour
- half-salt butter and a little olive oil
- Salt and freshly ground pepper
- 12 small new potatoes from Ré, just pre-cooked for 6 minutes
- Or spinach leaves or young vine leaves
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