Recipe for Frog Legs with Orange Powder and Ratte Potato Sabayon

Prepare the frog legs. Zest an orange and let it dry in an oven at 100°C for one hour. Pass the zest through a coffee grinder to reduce it to powder.

Finely slice the green onions. Place them in a bowl with the olive oil, orange juice, and frog legs, and let marinate for one hour.

Drain the frog legs. Heat the butter in a pan, and when it is frothy, briefly sauté the frog legs. Deglaze with the marinade and let it simmer for 5 minutes. Add the cream and orange powder. Season with salt and pepper. Set aside.

Prepare the sabayon. Cook the potatoes in water. Drain them and dry them by the fire. Pass them through a potato ricer. Set aside.

Reduce the wine and the broth by three-quarters over high heat.

In a double boiler, place the egg yolks and sprinkle with granulated sugar.

Whisk until the mixture lightens in color. Place on the heat and gradually add the broth/white wine mixture. Keep whisking vigorously. The mixture must not boil at all.

When the sabayon is well whipped and very frothy, incorporate the butter and the potatoes mashed into a puree. Whip again. Adjust the seasoning.

To finish, divide the sabayon over the plates, then arrange the frog legs.