Goat Buck Fricassee, Restaurant Elea

Ingredients

• Romaine lettuce
• Goat buck
• Compote onion
• Lemon
• Butter
• Lemon juice
• Sugar
• Salt
• Olive oil
• Garlic
• Mustard
• Trachana
• Milk
• Leek
• Graviera cheese
• Onion
• Beurre noissette
• Bicolor Mustard Cress
• Bicolor Mustard Cress finely chopped
• Bicolor Mustard Cress pesto

Preparation

Cream of lemon

• Peel lemon
• Blanch 8x
• Turn with butter, cream, lemon juice, sugar and salt

Pesto of Bicolor Mustard Cress

• Twist Bicolor Mustard Cress finely with olive oil and garlic

Goat buck stew romaine lettuce fricassee

• Make a stew of goat buck
• Cook leeks with shallot, spring onion in olive oil
• Add a spoonful of mustard and lemon cream
• Add fresh herbs and Bicolor Mustard Cress

Trachana

• Pack trachana, turn in thermomix with milk, water and butter
• Cook until tender in baking pan
• Add graviera cheese, butter and sour cream
• Let it stiffen and cut to the right size
• Bake lightly on the edges
• Dress with a compote of onion, cream of smoked yogurt, crisp of onion and Bicolor Mustard Cress

Augolemono Hollandaise with mustard and herbs

• Make a Hollandaise with beurre noissette and lemon zest

Formatting

• Dressing according to the steps of the video

Recipe: Takis Panagakis