Bordeaux-style lamprey with red wine and leeks

Ingredients

• 1200 g Fresh sea lamprey cut into pieces, with reserved blood
• 800 g Fresh whole leeks
• 75 cl Dry Bordeaux AOC red wine
• 150 g Diced salt pork
• 200 g Fresh yellow onions
• 100 g Fresh traditional shallots
• 4 cloves Fresh white garlic cloves
• 40 g Southwest duck fat
• 4 cl Armagnac AOC
• 30 g T55 all-purpose wheat flour
• 1 piece Fresh bouquet garni with thyme and bay leaf
• 15 g 70% dark chocolate
• 4 slices Slices of sourdough country bread
• 30 g 82% fat unsalted pasteurized butter
• 1 tsp Fine sea salt
• 1 tsp Freshly ground black peppercorns

Method

1. Thoroughly wash the whole fresh leeks in plenty of water to remove any grit, then cut the white and tender light green parts into even pieces of about 5 centimeters.
2. Plunge the leek pieces into a pot of boiling salted water at 100 °C for 5 minutes until slightly softened, then gently drain them on a clean kitchen towel without crushing them.
3. Heat the Southwest duck fat over medium heat (about 160 °C) in a large enameled cast-iron Dutch oven, then add the diced salt pork and cook for 6 to 7 minutes, stirring occasionally, until deeply golden and sizzling.
4. Finely slice the fresh yellow onions and fresh traditional shallots, then add them to the Dutch oven with the browned pork. Lower the heat to low (about 110 °C) and sweat for 10 minutes until the mixture turns translucent, soft, and unbrowned.
5. Finely mince the fresh white garlic cloves and add them to the Dutch oven along with the fresh bouquet garni of thyme and bay leaf, stirring over low heat for 1 minute at 100 °C to release the aromas without browning the garlic.
6. Dust the T55 all-purpose wheat flour over the sweated vegetables, then stir vigorously with a wooden spoon over medium-low heat for 2 minutes to gently toast the roux without burning it.
7. Gradually pour in the dry Bordeaux AOC red wine, scraping the bottom of the pot with a spatula to dissolve the browned bits. Bring to a rolling boil (100 °C) and simmer uncovered for 15 minutes, until reduced by about one-third and coats the back of a spoon.
8. Gently arrange the fresh sea lamprey pieces and blanched leek pieces in the Dutch oven, submerging them well in the reduced red wine. Season with fine sea salt and freshly ground black pepper.
9. Cover the Dutch oven tightly, turn the heat to very low to maintain a gentle simmer between 85 °C and 90 °C, then let it simmer for 60 minutes, until the lamprey reaches at least 72 °C at the center and is tender when pierced with a knife.
10. Carefully lift the lamprey pieces and leeks from the Dutch oven using a slotted spoon, arrange them on a warm shallow platter, cover with aluminum foil, and keep warm for 10 minutes.
11. In a bowl, mix the reserved lamprey blood with the Armagnac AOC. Remove the Dutch oven from the heat, discard the bouquet garni, and slowly drizzle this mixture into the hot sauce while whisking vigorously to begin the liaison.
12. Return the Dutch oven to very low heat without exceeding 80 °C so the blood does not curdle, whisking continuously for 4 to 5 minutes until the sauce thickens, coats the back of a spoon, and turns dark and glossy.
13. Remove from the heat, stir in the 70% dark chocolate broken into pieces, and whisk for 1 minute until completely melted, adding gloss and a velvety texture.
14. Melt the 82% fat unsalted pasteurized butter in a skillet over medium heat (about 150 °C), then toast the slices of sourdough country bread for 2 to 3 minutes per side until crisp and hazelnut-brown.
15. Generously coat the warm lamprey pieces and leeks with the hot thickened sauce, arrange the crispy bread slices all around, and serve immediately.

Nutrition

Per serving

Energy

1034.9 kcal

Protein

64.43 g

Carbohydrate

50.72 g

Fat

44.32 g

Fibre

7.38 g

Calcium

136.22 mg

Iron

4.79 mg

Magnesium

72 mg