Lamproie à la bordelaise

Method

1. 1 Cut the eel into 5 cm pieces and fry them in pork lard for 5 minutes until seared.
2. 2 Sauté chopped leeks with red onion and garlic in oil for 12 minutes until tender.
3. 3 Pour in all the red wine and boil for 5 minutes until the alcohol evaporates.
4. 4 Simmer the eel with thyme for 50 minutes over the lowest heat, without stirring, so that the eel pieces do not fall apart.
5. 5 Add the dark chocolate in the last 10 minutes; the chocolate is to round out the tannins of the wine, not to sweeten it.
6. 6 Simmer until the sauce thickens and darkens, then sprinkle with parsley and serve with garlic toast.

With an appliance

• Pressure cooker 1 hr

  Replace step 4: simmer under low pressure for 18 minutes, then release the pressure naturally; eels are fragile, so handle them gently when serving.