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.
Served with its strained sauce, rice and croutons.
Pablo Gallego, Restaurante Pablo Gallego (Coruña Cociña)