Photograph of the finished Lamproie à la bordelaise

France · Lươn om vang đỏ Bordeaux

Lamproie à la bordelaise

2 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1.6 kg
  • Photograph of Red wine Red wine 1.4 l
  • Photograph of Leek Leek 600 g
  • Photograph of Pork fat Pork fat 320 g
  • Photograph of Shallots Shallots 2.4
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Dark chocolate Dark chocolate 80 g
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Bread Bread 4 loaves
  • Photograph of Parsley Parsley 100 g

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.

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