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Lamprey a la Bordelaise
Lamprey a la Bordelaise is a classic French dish that showcases the delicate flavor of lamprey, a type of fish, in a rich, red wine sauce. This dish is often served with a side of mashed potatoes or buttered noodles to complement the sauce's robustness.
Nutrition Per Serving
Ingredients
Instructions
Step 1
1. Heat the olive oil in a large skillet over medium heat. Add the lamprey and cook until golden brown on both sides, about 3-4 minutes per side.
Step 2
2. Remove the lamprey from the skillet and set aside. In the same skillet, add the chopped onion and cook until translucent, about 5 minutes.
Step 3
3. Add the garlic, red wine, beef broth, tomato paste, bay leaf, and thyme to the skillet. Bring to a simmer and cook for 10 minutes.
Step 4
4. Return the lamprey to the skillet and cook for an additional 5 minutes.
Step 5
5. In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1 minute, then gradually whisk in the heavy cream.
Step 6
6. Pour the cream mixture into the skillet with the lamprey and sauce. Season with salt and pepper to taste. Simmer for another 10 minutes.
Step 7
7. Remove the bay leaf and thyme sprig. Serve the lamprey a la Bordelaise hot, garnished with chopped parsley if desired.
Chef's Tips
• Ensure the lamprey is properly cleaned and scaled before cooking
• The sauce can be made richer by adding a splash of cognac or armagnac before adding the cream
Disclaimer
Please note that these AI-generated recipes have not been reviewed for accuracy. Users should verify all nutritional information independently and check ingredients carefully for potential allergens. Always consult appropriate sources if you have dietary restrictions or food allergies.
