How to cook Lamprey Eel Minho Style
- 1 1/2 pounds (650-700 g) lamprey eel
- 1 tablespoon vinegar
- 7 tablespoons (100 ml) olive oil
- 2 medium onions, chopped
- 1 ounce (30 g) butter
- 1 clove of garlic
- 1/2 pint (about 1/4 liter) sweet wine (vinho maduro)
- 1/2 pint (about 1/4 liter) dry red wine (vinho tinto verde)
- 2 tablespoons brandy
- 1 small glass port
- 2 bay leaves
- Salt and pepper
- Scald the lamprey eel with boiling water, then scrape it with a knife and rub it clean with a thick linen cloth.
- Wash it in several changes of water until all viscosity is gone. Use a pair of scissors to make a few slits in the head openings.
- Collect the blood, which will run out, in a bowl with the vinegar.
- Cut the belly open and pull out the intestines carefully.
- Slice the lamprey eel and put the slices in a casserole, covered with the blood and all the other ingredients of the Wine marinade. Leave overnight.
- Heat the olive oil and butter, add the onions and garlic and cook until transparent. Add the marinated lamprey eel and some of the marinade and cook gently for 1 1/2 hours, shaking the casserole now and then to prevent sticking.
The Portuguese name of this recipe is Lampreia a Moda do Minho
The village of Moncao, on the Minho River, is one of the few places in the world where the lamprey eel is fished with real enthusiasm. The season is in the early part of the year. This Minho recipe is widely and justly famed.
(This recipe for Lamprey Eel Minho Style serves/makes: 4)
The Lamprey Eel Minho Style Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Eel
Preparation Method: Poached/Simmered