Lamprey

Ingredients

• 1 lamprey
• salt
• 1 small glass white wine
• 1 jícara olive oil
• generous onion
• 1 lamprey liver

Instructions

1. Rinse the lamprey thoroughly under several changes of water. Open it along the underside below the head and make slits to remove the intestines, being careful to collect the blood in the same cooking vessel (cacerola) that you will use for the lamprey.
2. Add salt, white wine, olive oil, the liver, and a generous amount of onion to the vessel with the blood. Cover with parchment paper and braise gently for about two hours.
3. When cooked, remove the liver and onion, crush them together, and pass through a sieve to thicken the sauce. Serve the lamprey with this strained sauce.