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 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