BORDELAISE LAMPREY - Saborea España

PREPARATION

Clean the lamprey.

Sauté the finely cut onion, add the cut-up lamprey, along with the crushed garlic.

Flambé with brandy and add the red wine.

Leave it cooking in its blood and add salt and pepper to taste.

PRESENTATION

Served with its strained sauce, rice and croutons.

Author

Pablo Gallego, Restaurante Pablo Gallego (Coruña Cociña)

Ingredients

  • 1 lamprey
  • 1 onion
  • 2 cloves of garlic
  • 1 drop of virgin oil
  • 1 drop of brandy
  • 1 bottle of Amandi wine
  • A cooked rice mould
  • A couple of fried croutons
  • Salt
  • Black pepper

Category
a coruña
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