Lampreia à Moda do Minho

Name: Lampreia à Moda do Minho (Lamprey in the Minho way)
Yield: Serves Four
Cuisine: Portugal
Ingredients: 2 bay leaves, salt, pepper and parsley; 2 bay leaves, salt, pepper and parsley; 2 bay leaves, salt, pepper and parsley; brandy, 1 small glass port,; 2 bay leaves, salt, pepper and parsley; a clove of garlic; onions, 2, chopped; butter, 30 g (1 oz); olive oil, 100 ml (7 tbs); (vinho tinto verde), 2 tbs; each of sweet wine (vinho maduro) and dry red wine; each of sweet wine (vinho maduro) and dry red wine; a marinade of ¼ litre (about ½ pint); a lamprey of ¾ kg (1½ lb); vinegar, 1 tbs

Lamprey in the Minho way

Preparation info

Serves
Four

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

The village of Monção, on the Minho River, is one of the few places in the world where the lamprey is fished with real enthusiasm. The season is in the early part of the year. This Minho recipe is widely and justly famed.

Ingredients

a lamprey of ¾ kg (1½ lb)
vinegar, 1 tbs

Europe
Portugal
MonÃ§Ã£o
Fish course
Pescatarian
Gluten-free

Method

Scald the lamprey with boiling water, then scrape it with a knife and rub it clean with a thick linen cloth. Wash it in several changes of water until all viscosity is gone. Next, use a pair of scissors to make a few slits in the head openings. Collect the blood, which will run out, in a bowl with the vinegar. Cut the belly open and pull out the intestines carefully. Then slice the fish and put