Lamprey Stew With Garlic Mashed Potatoes

  1. After catching and killing the fish, pop it into boiling water for a few seconds to help remove the slimy coating. Though a knife will often be all that's needed to scrape it away, any remaining vestiges can be rubbed off the skin with a rough cloth. Cut off the tail (usually about 6 inches long), then tie a string around the head and suspend the fish over the sink to drain the blood. Open bronchial holes on the side of the fish and allow the blood to empty Then, remove the intestines and notocordium (the long, dark bitter-tasting organ running down the abdomen). Rinse the fish again and then decapitate it by slicing around the body and pulling off the head. If you don't want crunchy lamprey, make sure the thick, bony cartilage comes out with the head. Discard both.
  2. For the stew: Heat oil in a medium-size, heavy-gauge stock pot.
  3. Add lamprey and vegetables, then sear until vegetables are tender.
  4. Add the wine and reduce liquid by two-thirds.
  5. Add veal stock and bay leaf; reduce heat and simmer for 2 to 3 hours.
  6. For the potatoes: Boil potatoes until soft, then drain.
  7. Place in a mixing bowl with the rest of the ingredients and mix with electric hand mixer until smooth.
  8. Keep warm until ready to serve.
  9. To serve: Season stew to taste with salt and pepper and serve on a bed of mashed potatoes.

lampreys, carrots, yellow onion, stalks celery, red wine, veal stock, bay leaf, olive oil, salt, potatoes, baby red potatoes, butter, garlic, sour cream, salt

Taken from www.food.com/recipe/lamprey-stew-with-garlic-mashed-potatoes-479801 (may not work)

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