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  • Lamprey

    22nd January, 2015

    As every year the lamprey traced back Galician rivers (Minho, Ulla and Tambre) from the Galician coast for their reproductive cycle and spawning in them. This is the time of capture and taste. These are the months of January, February and March indicated for consumption.

    Your valuable meat can not be compared with any other, great taste in mouth and hard to forget. It's time to try. ¿Le apetece?

    It can be prepared from Bordeaux, soused, sun-cured and then smoked, stuffed with egg, ham and peppers and served as cold cuts and in pie.

    Recipe Arbo style lamprey

    Ingredients for six people:

    • 2 lampreys.
    • Oil.
    • 2 onions.
    • Salt.
    • 3 leeks.
    • Wine County.
    • 1 head of garlic.
    • White rice.
    • Parsley.
    • Pan frito.
    • Laurel.

    Lamprey wash in warm water and scratch your skin with a knife, dry it and remove the gall. Split it into chunks and turn away his blood. Cut the vegetables into strips and add the wine and blood. Then, introduce the lamprey and let marinate overnight.

    We lamprey chunks in flour and fry until golden brown. In another pan fry the onion and garlic, add the lamprey and cover with wine, leaving simmer until sauce is reduced and takes consistency.

    It comes in a clay pot with sauce accompanied by white rice, parsley and fried croutons.

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