Lamproie à la bordelaise

Name: Lamproie à la bordelaise
Total time: 180 min
Yield: Serves 6
Cuisine: Bordeaux region
Ingredients: 1 lamprey, 1.2 kg (2⅔ lb), cleaned and bled (blood kept); 1 bottle red Bordeaux wine; 200 g (7 oz) Bayonne ham; 3 leek whites; 3 onions; 4 garlic cloves; 50 ml (3½ tbsp) Armagnac; 50 g (1¾ oz) dark chocolate; 1 bouquet garni; 30 g (1 oz) butter; 30 g (¼ cup) flour; Salt, pepper

Lamprey in Bordeaux red wine sauce

⏱ 180 minServes 6Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1lamprey, 1.2 kg / 2⅔ lb, cleaned and bledblood kept
1bottle red Bordeaux wine
200 g (7 oz)Bayonne ham
3leek whites
3onions
4 clovesgarlic
50 ml (3½ tbsp)armagnac
50 g (2 oz)dark chocolate
1bouquet garni
30 g (1 oz)butter
30 g (1 oz)flour
Saltpepper

1 lamprey, 1.2 kg / 2⅔ lb, cleaned and bled blood kept
1 bottle red Bordeaux wine
200 g (7 oz) Bayonne ham
3 leek whites
3 onions
4 cloves garlic
50 ml (3½ tbsp) armagnac
50 g (2 oz) dark chocolate
1 bouquet garni
30 g (1 oz) butter
30 g (1 oz) flour
Salt pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

03 — Method

Blanch the lamprey in boiling water for 30 seconds and scrape off the slimy skin.
Cut into 5 cm (2 in) pieces.
Brown the ham, cut into strips, in a Dutch oven.
Add the sliced leeks and onions and the chopped garlic and sweat.
Add the lamprey pieces and flambé with the Armagnac.
Pour in the red wine and add the bouquet garni.
Simmer over very low heat for 1½ hours.
Lift out the lamprey and keep warm.
Make a blond roux with butter and flour and use it to thicken the sauce.
Off the heat, whisk in the grated chocolate and the reserved blood (do not boil).
Spoon over the lamprey and serve with garlic-rubbed croutons.