Ingredients (for 6 persons)
Cooking: 2h10.
1 lamprey of 1,200kg
1,500kg of soft leeks
6 petits oignons
6 pickling onions
6 shallots
6 cloves of garlic
300g of ham
1 bouquet garni
15cl of oil of olive and groundnut
2 cloves
1 bottle of wine from the Côtes de Bourg appelation (red)
7cl of cognac or armagnac
1 soupspoon of caster sugar
Salt and pepper
1 soupspoon of flour
Attach the lamprey by the head, make a section for the tail and collect the blood. Warm the fish in some boiling water and remove the central cordon, cut the head and the tail. Cut the lamprey in sections and make it marinade 3 or 4 hours in the red wine. Cook it in a mixture of olive oil and groundnut, slice thinly shallots, pickling onions and thinly cut ham. After a moment, add the crushed garlic, the flour, and the marinade. Put down the bouquet garni, add salt and pepper.
Let simmer slowly during one hour. Make sweat the leeks. Then cut them in batonnets of 10 centimeters and put them into the sauce. Cook the lamprey. Make it burn with the chosen alcohol and put them down in the frying pan. Sweeten, prolong the cooking on very soft fire even one hour. Bind the sauce with the blood of the lamprey.
Let cook for 10 minutes more.
