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Lampreys

4 servings

Ingredients

• 1 kg lampreys
• wine vinegar (a little)
• salt (a little)
• onions (a little)
• allspice berries (a little)
• water (as needed)
• hollandaise sauce (as needed)
• oil (a little)

Instructions

1. Blanch and scale 1 kg lampreys, then wash them clean after gutting.
2. Pierce the head with a sharp knife, thread the tail through this opening, and place the curved fish in a marinade of wine vinegar, salt, onions, and allspice berries, letting them steep for a few hours.
3. Afterward, add them, along with the marinade, to boiling water, let them boil a few times, and serve warm with hollandaise sauce.
4. For cold lampreys, boil them briefly in salted water with vinegar, brush them with good oil, and grill them light brown.
5. After cooling, pack them into a container, pour marinade over them as above, seal the container tightly, and store in a cool place.
6. When serving, drizzle a little more oil over the marinade.
7. Lampreys can also be prepared like carp in red wine.

Modernized from a treasured 19th-century German cookbook.