- 1 kg of Lamprey
- 8 to 10 large leeks
- 1/2 litre of Bordeaux red wine
- 150 gr. of ham
- 30 gr. of butter
- 25 gr. of flour
- 6 cl. of cognac
- 2 onions
Bleed and clean the lamprey and keep the blood. Blanch to remove the skin, cut the fish into sections of a few centimetres by removing the central nerve from each piece, season with salt, add a bouquet garni and 2 cloves of chopped garlic, and fry for 10 minutes after covering the sections with red wine and Cognac.
In a frying pan, fry the leeks in butter with 150 gr. of diced ham in a frying pan, prepare the white roux with 30 gr. of butter, 25 gr. of flour stirring constantly and stir in the lamprey juice,
then cook this sauce for 20 minutes; add the lamprey sections and cook over a very low heat for two hours. Just before serving, blend your sauce with the lamprey blood.
You can serve this dish with fried croutons in butter.