Lamprey à la Bordelaise (Bordeaux Lamprey)

<em>Lamprey à la Bordelaise</em> (Bordeaux Lamprey)

Lamprey à la Bordelaise (Bordeaux Lamprey)

Lampreys

The Bordeaux region of France sits in the Gironde estuary, the perfect habitat for the local delicacy, lampreys. Lamprey à la Bordelaise is a seasonal winter delicacy that is meant to be enjoyed by the light of a bustling fire. This stew develops a deeply complex flavor that complements the heartiness of the meal. The bold flavor of this dish is also considered an acquired taste that amounts to a regional rite of passage. Lamprey is available outside of Bordeaux, but this recipe is instead widely recreated with other readily available varieties of local fish.

Recipe Servings: 4

Prep Time

20 minutes
+ 12 hours resting

Cook Time

2 hours 15 minutes

Total Time

14 hours 35 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 bottles (1.5 L) red wine (preferably Bordeaux), divided
1 cup (200 g) chopped leeks
1 cup (150 g) chopped onions
1 cup (128 g) chopped carrots
1 cup (225 g) chopped celery
1 cup (150 g) chopped turnips
¾ cup (75 g) chopped shallots
3 garlic cloves, peeled and crushed
10 thyme sprigs
3 bay leaves
3 lbs (1.35 kg) freshwater lampreys, skinned and cut crosswise into 2-in (5-cm) sections; blood reserved for sauce
2 Tbsp (30 ml) extra virgin olive oil
Fine sea salt, to taste
Ground black pepper, to taste
6 oz (170 g) lean prosciutto, finely chopped
3 cups (710 ml) lobster consommé
1½ cups (355 ml) fond de veau (concentrated veal stock)
6 large leeks (white part), cut crosswise into 1½-in (4-cm) pieces

Directions

Combine one bottle (750 ml) wine, leeks, onions, carrots, celery, turnips, shallots, garlic, thyme, and bay leaves in a large bowl.
Add fish and let marinate for at least 12 hours in the refrigerator.
Drain fish, reserving the marinade, and pat dry using paper towel.
Place a large pot over medium-high heat.
Add olive oil to the hot pot and heat for about 1 minute.
Reduce heat to medium and add the lampreys.
Sauté fish until it is browned on all sides.
Season fish with sea salt and black pepper and then pour the marinade over it.
Add second bottle of wine and chopped prosciutto to the pot and bring to a boil.
Reduce heat and simmer fish for around 30 minutes, stirring periodically and skimming the fat from the top of the liquid.
Transfer fish to a bowl using a slotted spoon, cover, and set aside.
Continue simmering the liquid.
Add lobster consommé to the pot and bring to a boil.
Reduce heat and simmer for about 60 minutes or until the liquid reduces by 2/3.
Add fond de veau and simmer for 15 minutes.
Strain sauce through a sieve and return it to the pot with the reserved lamprey blood.
Remove pot from the heat and add fish to the sauce.
Bring salted water to a boil in a small pot.
Add sliced leek, reduce heat, and simmer until the leek is tender.
Serve fish topped with the sauce and sliced leek.