Lamproie à la Bordelaise

Lamprey eel stewed in a red wine sauce with leeks, garlic, and spices.

Preparation and Cooking Times

• Preparation time: 20 minutes
• Cooking time: 1 hour 20 minutes
• Total time: 1 hour 40 minutes

Ingredients

• 2 small lampreys, cleaned and cut into pieces
• 1 cup red wine (preferably Bordeaux)
• 1 cup fish stock
• 1/4 cup red wine vinegar
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 leek, finely sliced
• 2 shallots, finely chopped
• 1 bay leaf
• 1 sprig of thyme
• 2 cloves
• 2 tablespoons olive oil
• 1 tablespoon flour
• 2 tablespoons butter
• Salt and freshly ground black pepper
• 1/4 cup fresh parsley, chopped

Equipment

• Sharp knife
• Cutting board
• Large saucepan or Dutch oven
• Wooden spoon or spatula
• Measuring cups and spoons
• Mixing bowl
• Strainer or colander

Preparation

1. Prepare the lamprey:
   • Clean the lampreys thoroughly if not already done. Cut them into pieces and set aside.
2. Make the base for the sauce:
   • Heat the olive oil in a large saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion, leeks, shallots, and minced garlic. Sauté until soft and translucent, about 5-7 minutes.
   • Sprinkle the flour over the vegetables and cook, stirring constantly, for another 2 minutes to form a roux.
3. Cook the lamprey:
   • Add the lamprey pieces to the saucepan and cook for 5 minutes, turning occasionally to brown them slightly.
   • Pour in the red wine and red wine vinegar, stirring to deglaze the pan.
   • Add the fish stock, bay leaf, thyme, and cloves. Bring to a simmer.
4. Simmer the stew:
   • Reduce the heat to low and cover the saucepan. Let it simmer gently for about 1 hour, stirring occasionally, until the lamprey is tender.
   • Remove the bay leaf, thyme sprig, and cloves.
5. Finish the sauce:
   • Stir in the butter to give the sauce a rich and glossy finish.
   • Season with salt and freshly ground black pepper to taste.
6. Serve:
   • Transfer the lamprey and sauce to a serving dish.
   • Sprinkle the chopped parsley over the top.
   • Serve immediately, preferably with crusty bread or boiled potatoes.

Notes:

• Lamprey is not always easy to find and can be substituted with eel or another firm, flavorful fish if necessary.
• Be sure to clean the lamprey thoroughly, as it can have a strong flavor if not properly prepared.
• The dish is traditionally quite rich, so it pairs well with a simple side such as steamed vegetables or potatoes.