Frog Legs as a French Food

When I went to Paris, France, I got to eat in numerous fancy bistros that delectably served fine French culinary specialties. What endears French dish more to my taste is its line of exotic dishes that are truly palatable and mouthwatering. Among my favored exotic French meal is "Frog legs rolled in peanut". To my insistence, I asked the chief chef of the French diner and humbly asked for its methods, and he kindly gave me the following cooking instructions:

- 500g frog legs
- 200g potatoes
- 1 tablespoon each of chopped chives, parsley, dill, and chervill
- 50g butter
- 50g onions
- 20g ginger
- 5cl olive oil
- 50g peanuts, crushed
- 30g mustard
- salt and ground pepper

What you need to do first is to pull the meat from the shanks of the frog, then mash the boiled potatoes and cooked them with butter, following the herbs. To make the chatini, you need to cook the onions in olive oil, then add the ginger, seasoning, and frog brawn. After which, you can now place the Sabora mustard, then roll the other brawn in peanuts so you can start frying them. To serve the appetizing French frog legs, you need to place the potatoes at the center of the plate, then place the chatini and frog meat at the center of the plate.