Deep fried frogs legs, truffle puree, pea sprouts and foam – by Allan Pickett

11 September 2006
Deep fried frogs legs, truffle puree, pea sprouts and foam – by Allan Pickett

Ingredients (serves 2)

For the pea foam:
100ml of smooth hot pea puree
1 leaf of soaked gelatine
For frogs' legs:
Seasoned flour
12 frogs legs (trimmed)
For the beer batter:
½ cup of soft flour
½ cup of carbonated beer
1 tblsp of corn flour
1 tsp baking powder
Rock salt

For the truffle puree:
1 spoon celeriac puree
1 spoon potato purée,
1 spoon black truffle paste
Few drops of black truffle oil
For the garnish:
1 punnet of pea sprouts
40g sugar snap peas
20g popped broad beans, cooked
20g popped fresh peas, cooked
A small amount of black truffle julienne
3 tblsp vinaigrette


For the puree, take the 100ml of pea puree and mix with the gelatine. Check seasoning. Chill over ice and place into the gas bottle, charge with two gases and keep chilled.

For the frogs' legs, make the batter, by sifting the flours, salt and baking powder in a cold bowl. Combine these with the beer just before use. Making sure your fryer is at 180C, flour the legs in seasoned flour and dip into the batter and fry until golden brown. Once cooked, take out and drain on kitchen paper. Season with rock salt. Blend the ingredients for the truffle puree together and warm through. Keep in a piping bag.

Prepare the pea sprouts by cutting from the punnet with some good scissors. Quickly wash in cold water and drain. Spin in a little salad spinner. To dress the plates pipe the purée on to a warmed plate. Arrange the frogs' legs, which can be lightly pushed into the purée, each one going in opposite directions. Dress all other garnishes with vinaigrette and a little black truffle oil and spoon around the legs, add the dressed pea sprouts. Finish with the chilled foamed pea puree and sprinkle on the truffle julienne. Drizzle the plate with a little more truffle oil. Serve immediately.

Allan Pickett, head chef, Aurora, London

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