Lamprey à la Bordelaise

Ingredients

• 2 pounds (900g) lamprey 2 pounds (900g) lamprey
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (240ml) red wine (preferably Bordeaux) 1 cup (240ml) red wine (preferably Bordeaux)
• 1 cup (240ml) fish or vegetable stock 1 cup (240ml) fish or vegetable stock
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the lamprey by removing the skin and separating the flesh from the bones. Cut the flesh into bite-sized pieces.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until translucent.
3. 3.
   Add the lamprey pieces to the skillet and cook for 2-3 minutes on each side, until lightly browned.
4. 4.
   Pour in the red wine and bring to a simmer. Allow the wine to reduce by half.
5. 5.
   Add the fish or vegetable stock and thyme sprigs to the skillet. Season with salt and pepper to taste.
6. 6.
   Cover the skillet and let the lamprey simmer for about 20 minutes, or until the fish is cooked through and tender.
7. 7.
   Remove the thyme sprigs and adjust the seasoning if needed.
8. 8.
   Serve the Lamprey à la Bordelaise hot, accompanied by mashed potatoes or crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Lamprey — When cleaning the lamprey, it's important to remove the skin and separate the flesh from the bones carefully. Use a sharp knife and take your time to ensure you have clean, boneless pieces of lamprey.

Tips & Tricks

• If you can't find lamprey, you can substitute it with eel or another firm-fleshed fish.
• Use a good quality red wine, preferably from the Bordeaux region, to enhance the flavors of the dish.
• Make sure to adjust the seasoning at the end, as the saltiness of the stock may vary.
• For an extra touch of flavor, garnish the dish with fresh parsley or chives before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Lamprey à la Bordelaise hot, allowing the flavors to fully develop. Plate the dish with the lamprey pieces arranged neatly and drizzle the sauce over them. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

To enhance the presentation of Lamprey à la Bordelaise, consider serving it on a white or neutral-colored plate. The deep red sauce will stand out beautifully against the light background, creating an appetizing visual contrast.