Fish Fillets in Red Wine and Cocoa Sauce

Filets de Poisson au Vin Rouge et Cacao

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By Paula Wolfert

Published 1987

  • About

Fish from the Gironde River, such as lamprey, trout, and shad, are often served with a red wine sauce in Bordeaux. The sauce served with lamprey is thickened with its blood—a very popular spring dish served at the Brasserie de Noailles just across from the Grand Thèâtre. Out of season, the Bordelais will continue to order it, knowing it comes directly from a can. Many gastronomes prefer it aged in the can!

In the neighboring Landais region, eel is cooked with prunes and leeks, and t