Lamproie a La Bordelaise – Neunauge a La Bordelaise

Rating: 3.63 / 5.00 (16 Votes)

Total time: 45 min

Servings: 6.0 (servings)



A great fish recipe to make yourself:

Hang the lamprey by the head and trim the tail. Collect the blood in a baking dish. When no more blood flows after about 30 min, put the lamprey in hot water for a min. Next, clean the skin with a kitchen knife Cut slices about 4 cm thick. Remove the middle string and place the slices in the blood.

Clean the leek and cut off only the hard green. Steam in oil until soft, stirring

stir gently. Add the diced ham, the thinly sliced shallots

and add the peeled onions. When everything is golden brown, dust with flour and stir. Add cloves, wine, clear soup and greens.

Add salt, pepper and continue stirring. Add two crushed garlic cloves, bring to the boil, cover and simmer for 45 minutes. Add the meat slices, cover and simmer for 45 minutes. Take out the slices and flambé them with Armagnac. Add a large cup of the flambéed sauce to the blood until the blood is mixed.

Add the butter and pour the sauce back into the pan, add the fish slices, cover and simmer for 10 minutes. Meanwhile, toast the bread and rub with the remaining garlic.

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