Prepare to embark on a culinary adventure with a dish that captures the essence of French gastronomy: Lamprey, Charente Style. This unique and traditional French recipe showcases the rich heritage and regional flavors of Charente, a charming area known for its culinary delights. Lamprey, a long, eel-like fish, takes center stage in this remarkable dish, offering a taste experience unlike any other.
As you delve into the world of Lamprey, Charente Style, you’ll discover the meticulous preparation and artistry required to bring out its exquisite flavors. The tender and succulent flesh of the lamprey is enhanced by a carefully crafted sauce, featuring local ingredients and traditional techniques that have been passed down through generations.
Serves: 6
INGREDIENTS:
- 1 lamprey, about 3–4 pounds
FLOUR FOR DUSTING:
- 3 tablespoons olive oil
- 2/3 cup pineau des Charentes
- 3–4 leeks, washed, trimmed, and cut up in 2-inch pieces
- 5 shallots, minced
- 2 1/2 cups red wine, preferably Charente
- 4 sugar cubes
- 6 prunes
- 1–2 pieces dark chocolate
- 1 bouquet garni (thyme, parsley, bay leaf)
- Pepper and salt
- 2 tablespoons wine vinegar
INSTRUCTIONS:
- Similar to the method of cooking lobster, the lamprey is immersed in salted, boiling water. Cook 1 minute, no more. Remove from water. Hang the lamprey by its head. With a sharp knife, cut an incision near its tail to let its blood drain into a bowl. Then scrape the skin with a grater or a knife.
- Cut the fish in 2-inch pieces. Flour them and brown them in 2 tablespoons oil in a skillet. Pour in the pineau des Charentes and flambé. Reserve.
- In a heavy saucepan, sauté the leek sections and the shallots in 1 tablespoon oil. Add the wine and, when it boils, the sugar, prunes, chocolate, and bouquet garni. Season to taste. Simmer for 2 hours.
- Add the pieces of fish and simmer for 1/2 hour more. To thicken the sauce, stir in the blood mixed with the vinegar.
- Serve in bowls, with toast alongside.
NOTE:
- Pineau des Charentes is a fortified wine made from grape must and cognac. On the sweet side, and deliciously aromatic, it is often served as an aperitif. It is widely available in France and abroad.
Embrace the opportunity to explore the distinct flavors of the Charente region, as you savor each bite of this remarkable delicacy. Whether you’re a seasoned seafood enthusiast or a curious culinary adventurer, Lamprey, Charente Style promises to be a memorable and authentic French dining experience that celebrates the country’s rich culinary heritage. So, gather your ingredients, embrace the spirit of French cuisine, and prepare to delight your senses with this extraordinary dish. Bon appétit!
