Lamprey in Brewet

1 Good Sized Lamprey or Eel
140g (5oz) Butter
3 fl White Wine
1 tbsp Mixed Sweet Herbs, chopped
½ tsp Ground Ginger
½ tsp Cloves
Salt and Pepper

Soak the lamprey to soak for about 4 hours in salted water.
Drain and wash well.
Cook in boiling salted water for 15 minutes (an eel will take a further 10 minutes or so).
Drain, allow to cool.
Skin and cut into chunks about 3.5 cm (2 inches) thick.
Melt the butter in a heavy frying pan adding the spices and seasoning
Fry the lamprey for about 5 minutes on each side (an eel will take a little longer).
Add the wine and herbs to the pan and bring to the boil, scraping the base of the pan to release the juices.
Adjust the seasoning.
Serve the lamprey (or eel) with the sauce accompanied by hot white bread.

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Lamprey in Brewet

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