What characterizes the traditional Portuguese Lampreia à Bordalesa preparation?
Answer
Sauce based on the creature's blood and red wine
The Portuguese preparation known as Lampreia à Bordalesa represents a deep commitment to traditional flavor complexity characteristic of Iberian cuisine. This method involves stewing or grilling the lamprey, but the defining feature is the rich sauce created using a combination of the lamprey's own blood and red wine. This technique is employed to enhance the inherent richness of the fish and is often associated with celebratory, high-priced meals in Portugal.
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