This classic delicacy from Bordeaux pairs their lampreys with leeks, garlic and lardons in a rich red wine sauce enriched with its blood. I tried it at a good restaurant in a recent visit to Bordeaux. The eel-like fish was quite meaty after being stewed in the rich and robust sauce and it went well with the St Emilion Grand Cru that I chose for the meal.
Red wine with fish is an unusual combination in that the tannins often overpower the delicacy of the fish, but for fish like salmon and tuna, people are already drinking light reds with them. In any case, cooking something in a suitable red wine is a sure way to ensure that one drinks that wine with that dish. Choosing a claret for this Bordelais specialty is sure to be a winner.
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