Dish

Lamprey à la Bordelaise

Lamprey in Bordeaux Sauce

Lamprey à la Bordelaise is a stew made with lamprey eel, red wine, and a variety of herbs and spices. The dish is typically served with crusty bread. Lamprey à la Bordelaise is a traditional dish in French cuisine and is often served during the winter months.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Lamprey à la Bordelaise has been a part of French cuisine for centuries. The dish is believed to have originated in the Bordeaux region of France. Today, Lamprey à la Bordelaise is a traditional dish in French cuisine and is often served during the winter months.

Dietary considerations

Lamprey à la Bordelaise is not suitable for vegetarians or vegans as it contains lamprey eel. It is also not gluten-free as it contains flour. However, it can be made with gluten-free flour for those with gluten sensitivities.

Variations

There are many variations of Lamprey à la Bordelaise, but the basic recipe remains the same. Some variations include using different types of wine or adding mushrooms to the stew.

Presentation and garnishing

Lamprey à la Bordelaise is typically served in a bowl with the eel and vegetables in the broth. It is often garnished with a sprig of parsley or thyme.

Tips & Tricks

To make the dish more flavorful, marinate the eel in red wine and spices before cooking. You can also add a splash of cognac to the broth for a richer flavor.