Entree: France – Bordeaux / Aquitaine – Lamproie à la Bordelaise (River lamprey braised in Bordeaux red wine with shallots, bone marrow, and butter to make a rich sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 whole lampreys, cleaned and trimmed, approx. 1.1 lb (500 g) each
- 2 cups (480 ml) Bordeaux red wine (Claret)
- 2 cups (480 ml) beef or veal stock
- 4 tbsp (60 g) unsalted butter, chilled
- 2 marrow bones, split, approx. 4 oz (115 g) total
- 4 shallots, finely chopped, approx. 4 oz (115 g)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 ml) red wine vinegar
- 2 tbsp (30 ml) cognac or brandy (optional)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) freshly ground black pepper
- Salt to taste
- 1 tbsp (8 g) all-purpose flour (optional, to slightly thicken the sauce)
- 1 lb (454 g) small boiling potatoes, scrubbed (to serve), or crusty bread
- 2 tbsp (30 ml) olive oil for searing
- 2 tbsp (30 g) chopped flat-leaf parsley for garnish

Instructions

1. Pat the lampreys dry and cut into 2–3 inch (5–7 cm) sections; reserve any usable trimmings. Season lightly with salt and pepper.
2. In a heavy-sided braising pan or Dutch oven over medium heat, warm the olive oil and brown the marrow bones briefly to release flavor, then remove bones and set aside.
3. Add the chopped shallots and minced garlic to the pan and cook gently until translucent, about 3–4 minutes.
4. Deglaze with the cognac (if using) and let the alcohol burn off for 30 seconds. Add the red wine and red wine vinegar, then add the beef or veal stock, thyme, bay leaf, browned marrow bones, and any lamprey trimmings.
5. Bring to a simmer, add the lamprey pieces, cover partially, and poach gently over low heat for 25–35 minutes until lamprey is tender and the flavors are concentrated.
6. Remove the lamprey pieces and keep warm. Strain the braising liquid into a clean saucepan, pressing on solids to extract flavor; discard solids and return liquid to a gentle boil to reduce slightly if necessary.
7. If a thicker sauce is desired, whisk the flour into a small amount of cold water to make a slurry and whisk into the simmering sauce; cook 2–3 minutes. Off the heat, whisk in the chilled butter a tablespoon at a time to finish the sauce until glossy and emulsified. Season to taste with salt and pepper.
8. Rewarm the lamprey briefly in the sauce, arrange on warmed plates with boiled potatoes or crusty bread, spoon the Bordelaise sauce over, and sprinkle with chopped parsley. Serve immediately.