Lamprey Solognote Style

Ingredients

• 100 grams pine nuts (pignolis)
• 3 tablespoons vinegar
• 1 whole lamprey (lamproie)
• to taste salt and pepper
• 2 leaves bay leaf (laurier)
• 2 sprigs thyme (serpolet)
• 500 grams fairy ring mushrooms (mousserons)
• as needed butter
• as needed flour
• as needed warm water
• as needed oil

Instructions

1. Pound the pine nuts with vinegar, adding the vinegar gradually until a paste forms.
2. Clean the lamprey and divide it into 15-centimeter segments. Season with salt and pepper. Marinate the lamprey pieces with the pine nut paste, bay leaves, and thyme for 6 hours, turning the pieces frequently.
3. Sauté the mushrooms in butter until lightly stiffened. Add the marinated lamprey segments to firm them slightly, then remove all pieces with the marinade and allow to cool.
4. Wrap the entire preparation (lamprey, mushrooms, and marinade) in a pastry envelope made by mixing flour with warm water into a dough. Wrap the parcel in oiled paper and place on the hearth. Cover with hot ashes and cook for 1 hour and 30 minutes, renewing the ashes frequently. At service, brush the pastry parcel clean; crack open the crust at the last moment.
5. Note: The cooking may also be done in a conventional oven.