Sammarinese-style Lamprey with Red Wine Sauce

Ingredients

In this adaptation of Lamprey à la Bordelaise to Sammarinese cuisine, we incorporate the traditional flavors and ingredients of San Marino. While the French version typically uses Bordeaux wine, we substitute it with a local Sammarinese red wine to infuse the dish with the unique characteristics of the region. Additionally, we incorporate traditional Sammarinese herbs and spices to enhance the flavors and create a dish that reflects the culinary traditions of San Marino. We alse have the original recipe for Lamprey à la Bordelaise, so you can check it out.

• 500g (1.1 lb) lamprey 500g (1.1 lb) lamprey
• 500ml (2 cups) Sammarinese red wine 500ml (2 cups) Sammarinese red wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of thyme 2 sprigs of thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Clean the lamprey by removing the skin and separating the meat from the bones. Cut the meat into bite-sized pieces.
2. 2.
   In a bowl, marinate the lamprey in the Sammarinese red wine for at least 1 hour.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Remove the lamprey from the marinade, reserving the wine. Add the lamprey to the skillet and sear until browned on all sides.
5. 5.
   Pour the reserved red wine marinade into the skillet, along with the thyme sprigs and bay leaves. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and simmer for 20-25 minutes, or until the lamprey is cooked through and the sauce has thickened.
7. 7.
   Remove the thyme sprigs and bay leaves before serving.

Treat your ingredients with care...

• Lamprey — When cleaning the lamprey, be careful to remove all the skin and bones, as they can be tough and unpleasant to eat. Cut the meat into bite-sized pieces to ensure even cooking.

Tips & Tricks

• If you can't find lamprey, you can substitute it with eel or another firm-fleshed fish.
• For a richer sauce, you can add a knob of butter at the end of cooking and stir until melted.
• Serve the dish with crusty bread to soak up the delicious sauce.
• Garnish with fresh parsley or chives for a pop of color and added freshness.
• Pair this dish with a glass of Sammarinese red wine to enhance the flavors and complete the experience.

Serving advice

Serve the Sammarinese-style Lamprey with Red Wine Sauce as a main course, accompanied by roasted potatoes or polenta. The tender lamprey and flavorful red wine sauce pair perfectly with the hearty side dishes, creating a satisfying and well-rounded meal.

Presentation advice

Present the dish by arranging the seared lamprey pieces on a plate and spooning the red wine sauce over them. Garnish with fresh herbs for an elegant touch. Serve with the side dishes on separate plates or bowls to create a visually appealing and appetizing presentation.