DIFFICULT RECIPE
Trahanas (frumenty) with sweet red pepper confit, marinated shrimps and goat cheese mousse
Our pure ILIS trahanas is transformed into a complex dish that will impress with its unexpected flavour combinations and the creative presentation proposed here by the chefs. Don't let the difficulty and long preparation time of this recipe to deter you: the result will surely reward you.
chef Th. Roussos, Ch. Sepetzoglou
HELPINGS: 6
COOKING TIME: 90'
PREPARATION: 120'
INGREDIENTS
For the trahanas
- 250 g ILIS sour trahanas (frumenty)
- 1 red onion
- 1 stalk of celery
- 1 clove of garlic
- 500ml shrimp broth
- 10g tomato paste
- Herbs
- Orange zest
- Olive oil
- Salt and pepper
For the shrimps
- 12 shrimps
- Orange zest
- Salt and pepper
- Olive oil
For the shrimp broth
- The shells from the shrimps
- 1 onion
- 2 carrots
- 2 tomatoes
- 1 bay leaf
- 20 g tomato paste
- Cognac
- White wine
For the sweet red peppers konfit
- 5 sweet red peppers
- Butter
- Garlic
- Thyme
- Salt and pepper
For the orange sauce
- 1lt orange juice
- 1 pear
- 2 pcs. star anise
- 10g grated ginger
- Butter
For the cheese mousse
- 100g fresh goat cheese
- 200g heavy cream
- Salt and pepper
Sour Trahanas (Frumenty)
20'
INSTRUCTIONS
Shrimp broth
- Sauté the shells in olive oil until they turn red.
- Add cognac and wine.
- Add the tomato paste and the vegetables coarsely chopped.
- Add water to cover the shells and simmer for 2 hours.
- Strain and keep the shrimp broth.
Sweet red peppers confit
- Bake the peppers in the oven at 220 °C.
- Remove the peel and seeds.
- Place in melted butter with garlic and thyme.
- Set aside in a warm place to keep the butter soft.
Sour Trahanas
- Finely chop the vegetables and saute them in olive oil.
- Add the trahanas and saute that too.
- Add the tomato paste and gradually the shrimp broth.
- Stir well so that the trahanas doesn't stick to the bottom of the pot. Continue mixing until the trahanas is cooked and has absorbed most of its liquids.
- Set aside to cool, and spread in a pan that is 4-5 cm deep.
- Add the herbs and the orange zest on top.
- When cool, cut evenly into rectangular pieces around 4x9 cm.
Orange sauce
- Boil the pear (peeled) in the orange juice, along with the ginger and star anise.
- Add salt and pepper.
- Let the juice simmer until it is reduced to 1/3.
- Remove the star anise and mash with an immersion blender.
- Thicken the sauce with butter.
Shrimps
- Sauté the shrimps in olive oil.
- Add salt, pepper and orange zest.
- Stir in some shrimp broth.
Goat cheese mousse
- Heat the heavy cream and melt in the cheese.
- Add salt and pepper. Put in the fridge.
- When it cools down, whisk until the mousse reaches a whipped cream consistency.
