Le Fou Frog means different things to different people. Some find its authentic French decor cozy and romantic, others find its food gastronomically scintillating. Some feel it’s a place for special occasions; others find it the neighborhood hangout. The dim lights, candlelight and eclectic mixture of French and global music lend a cosmopolitan air.
One thing everyone agrees on is that it’s always “hopping” at The Frog. The staff is well versed on the menu, unpretentious and friendly.
Le Fou Frog is two blocks east of the City Market, and its exotic locale and atmosphere make one feel everything and anything is possible.
Le Fou Frog
400 E. Fifth St., Kansas City, MO 64106 • 816-474-6060
Tues.-Sun. 5 p.m. till close.
Happy Hour: Tues.-Fri. 4:30-6:30 p.m.
Branzino Le Fou Frog
- 1 Tbs. shallots, chopped
- 1 T. fresh oregano
- 1/4 c. white balsamic vinegar
- 1 1/2 c. heavy cream
- 2 oz. goat cheese
- 1/4 c. grated Parmesan cheese
- 4 whole (8 oz.) branzino tail-on, deboned
- 1 c. lump crabmeat
- 1/4 c. olive oil
- 16 shavings of block of Parmigiano-Reggianocheese
- salt and pepper to taste
Sauce: In a pot, put shallots, oregano, balsamic vinegar and fish stock. Simmer on low heat for 10 minutes. Add cream, fold in goat cheese and grated Parmesan. Continue to cook on low to thicken, about 10 minutes. Remove from heat and put in a blender. Season with salt and pepper.
Fish preparation: Take the whole branzino (head off, tail on) and debone. Turn the fish inside-out and secure with a skewer. It should look like a heart. Season with salt and pepper. Sauté the fish in a hot pan drizzled with olive oil, 2 minutes on each side – just to give it color. In a 350-degree oven, place each fish in a baking dish. Drizzle the fish with olive oil. Bake for 10 minutes. Put crabmeat into the center, bake for an additional 5 minutes. Place the fish on a plate with a starch (we use risotto) and drizzle the sauce around the fish and serve with sautéed vegetables.