Lamprey à la Bordelaise (Bordeaux Eel)

Lamprey à la bordelaise

The Bordeaux region of France sits in the Gironde estuary, the perfect habitat for the local delicacy, lamprey eels. 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 eel. Recipe Servings: Serves 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
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
3/4 cup (75 g) chopped shallots
3 garlic cloves, peeled and crushed
10 thyme sprigs
3 bay leaves
3 lb (1.35 kg) freshwater lamprey, skinned and cut crosswise into 2-in (5-cm) sections; reserve the blood for the sauce
2 Tbsp (30 ml) extra virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
6 oz (170 g) lean prosciutto, finely chopped
3 cups (710 ml) lobster consommé
1 1/2 cups (355 ml) fond de veau (concentrated veal stock)
6 large leeks (white part), cut crosswise into 1 1/2-in (4-cm) pieces

Directions

In a large bowl, combine one bottle (750 ml) wine with the leeks, onions, carrots, celery, turnips, shallots, garlic, thyme, and bay leaves. Add the eel and cover the bowl. Leave the eel to marinate for at least 12 hours in the refrigerator.
Remove the eel from the wine bath and dry it with paper towels. Reserve the marinade.
Heat a large frying pan over high heat. When the pan is searing hot, add the olive oil and heat for about 1 minute. Lower the heat to medium and add the lamprey eel. Lightly sauté and brown the eel on all sides.
Season the eel with salt and pepper and pour the marinade over the top.
Add the second bottle of wine and the chopped prosciutto to the pan and increase the heat to bring the liquid to a boil.
Reduce the heat and gently simmer the eel for around 30 minutes. Stir periodically and skim the fat from the top of the liquid.
Use a slotted spoon to remove the eel and place it in a bowl; cover and set aside. Continue simmering the liquid.
Add the lobster consommé to the frying pan and bring the mixture to a boil. Reduce the heat and simmer until the liquid reduces by 2/3, about 1 hour.
Add the fond de veau and simmer for a further 15 minutes.
Strain the sauce through a sieve and return it to the pan with the reserved lamprey blood. Turn the heat off and add the eel meat to the sauce.
In a small pot, bring salted water to a boil. Add the sliced leek and reduce the heat to a simmer until the leek is tender.
Serve the lamprey topped with the sauce and the sliced leek.