For 6 people
For 6 people
Cut the lamprey into sections, remove the eggs if there are any and the hose. Cut your head at the gills. Wash everything.
Clean the leeks, take that the white you cut into sections of the same length as those of the lamprey.
Peel and cut the onions into pieces. Leave the garlic cloves in shirts. Peel the carrots and cut them into 4 pieces.
Brown everything in butter and a little sugar. Just time to seize. Heat and flambé the wine.
Brown the lamprey sections. When the wine cooled, incorporate the blood of the lamprey with moderate heat. Add 250 milliliters of fish fumes.
Put the lamprey, leeks, carrots, onions in a pot and incorporate slices of smoked bacon, thyme and bay leaf.
Simmer over very low heat for 3 hours
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