Lamproie à la Bordelaise

Name: Lamproie à la Bordelaise (Lamprey with Bordelaise Sauce)
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: For 6
Cuisine: French
Ingredients: Flour 1 tablespoon; Cognac 50 ml; Olive oil; Bordeaux wine 3 glasses; Leeks, white part only 6; Salt, pepper; Garlic 6 cloves; Lamprey 1 x 1.2 kg; Onions 3; Jambon de Bayonne (Bayonne ham) 3 slices; Bouquet garni 1; Butter 50 g

Lamprey with Bordelaise Sauce

Preparation info

For
6

Difficulty
Medium
Ready in
3 hr

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Lamprey 1 x 1.2 kg
Leeks, white part only 6
Garlic 6

Europe
France
Preserve
Fish course
Pescatarian
Mediterranean

Method

Have your fishmonger kill the lamprey and ask him to save the blood.
Peel and crush the garlic. Peel the onions and slice. Slice the jambon into thin strips.
In a heavy saucepan, sauté the garlic, onions and jambon in the butter until brown, coat with the flour, and add the Bordeaux, the bouquet garni and the leeks. Allow to cook for 1