How do you prepare, cook and eat Sea Lamprey?
EEL 2 lbs. eel 1/2 pt. white wine 1/2 c. stock 2 onions, sliced 1 clove garlic Salt to taste 3 tbsp. butter Mixed herbs Pepper Skin the eel, cut in 3 inch pieces; brown the onions with eel, herbs, garlic, and salt. Cover with wine and stock. Cover, bring to boil, and let simmer for about 1/2 hour. Remove the pieces of eel from the liquid, strain the liquid through a sieve into another pan and let it cook until reduced by 1/3. Pour liquid back over eel and serve with croutons of fried bread.
