Lamprey Stew With Garlic Mashed Potatoes Recipe

Name: Lamprey Stew With Garlic Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Stew; 2 lbs lampreys, cleaned, peeled, and cut into 1/2-inch pieces (about three or four largish ones); 2 carrots, peeled and diced into medium size chunks; 1 yellow onion, peeled and diced into medium chunks; 2 stalks celery, diced into medium chunks; 2 cups red wine (Burgundy, Merlot, Pinot Noir, Cabernet Sauvignon or Red Zinfandel are all good choices); 2 cups veal stock or 2 cups chicken stock; 1 bay leaf; 2 tablespoons olive oil; salt and pepper; For potatoes; 2 lbs baby red potatoes; 2 tablespoons butter; 1 tablespoon minced garlic; 3 tablespoons sour cream; salt and pepper

Servings: persons

For Stew
2 lbs lampreys, cleaned, peeled, and cut into 1/2-inch pieces (about three or four largish ones)
2 carrots, peeled and diced into medium size chunks
1 yellow onion, peeled and diced into medium chunks
2 stalks celery, diced into medium chunks
2 cups red wine (Burgundy, Merlot, Pinot Noir, Cabernet Sauvignon or Red Zinfandel are all good choices)
2 cups veal stock or 2 cups chicken stock
1 bay leaf
2 tablespoons olive oil
salt and pepper
For potatoes
2 lbs baby red potatoes
2 tablespoons butter
1 tablespoon minced garlic
3 tablespoons sour cream
salt and pepper

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.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For Stew, 2 lbs lampreys, cleaned, peeled, and cut into 1/2-inch pieces (about three or four largish ones), 2 carrots, peeled and diced into medium size chunks, 1 yellow onion, peeled and diced into medium chunks, and more.

Yes, Lamprey Stew With Garlic Mashed Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamprey Stew With Garlic Mashed Potatoes

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