The lamprey with a Bordeaux sauce is admirably suited for canning. Many even prefer it to a freshly cooked lamprey and the boxes improve over the years. We wanted to develop a product with a high level of finesse, which will delight the most demanding palates.
Open the can and let it rest for about 15 minutes, then gently pour the contents into a saucepan (preferably stainless steel). Heat over low heat and uncovered for about 20 minutes to reduce the sauce a little.
DLC: 3 years.
Name: Bordeaux Lamprey.
Composition: Lamprey 42% ,leeks, red wine Onions, starch, Bayonne ham, shallots, sugar, salt, pepper, spices.