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Susan Jung

You need to plan ahead before cooking this dish, because the frog legs should be soaked in a bowl of acidulated water (15ml fresh lemon juice stirred into 150ml iced water) for at least 30 minutes and up to overnight. This helps to draw out the fishy smell of the frog.
 Ingredients 12 frog legs (six pairs, separated), skinned, cleaned and rinsed, then soaked in acidulated water
 Plain (all-purpose) flour, for dusting
 30 grams unsalted butter
 Fine sea salt and freshly ground  black pepper
 For the tomato concasse
 2 large tomatoes about 200 grams each
 About 20ml olive oil
 2 garlic cloves, minced
 1 anchovy fillet in olive oil, mashed to a paste
 One sprig of thyme 
- Bring a large pot of salted water to  a roiling boil. 
- Cut a shallow X into the skin at the base of each tomato, then blanch them in the boiling water for 30 seconds. Peel off the skins and discard. 
- Slice the tomatoes in half and scoop  out the seeds, then cut the flesh into small cubes. 
- Heat the olive oil in a skillet and  add the tomatoes, garlic, anchovy and thyme leaves. Heat until sizzling, then season to taste with salt. Simmer, stirring often, for  a few minutes, then keep the tomato concasse warm. 
- Drain the frog legs, then pat them dry with paper towels. 
- Season the frog legs with salt and pepper. Coat them thoroughly with flour and shake off the excess. 
- Heat the butter in a skillet, and when it's hot, add the frog legs and cook  them, turning them over as needed until they're an even golden brown. Drain on paper towels. 
- Divide the tomato concasse between plates, add the frog legs then serve. 
 (Serves two as a main course or four  as a starter)



Frog legs with tomato concasse