Receta Lampreado Escalope Marinera

Clean the lamprey eel and cut it into fillets.

Season the fillets with salt, black pepper, and paprika.

Dredge the fillets in flour, shaking off excess.

Beat the egg in a bowl and dip the floured fillets into the egg.

Coat the fillets with breadcrumbs, pressing gently to adhere.

Heat olive oil in a large skillet over medium heat until shimmering.

Fry the fillets for 3-4 minutes on each side until golden brown.

Remove the fillets from the skillet and drain on paper towels.

In the same skillet, add chopped garlic, onion, and bell pepper.

Sauté until softened, about 5 minutes.

Add chopped tomato and cook for another 3-4 minutes.

Pour in white wine and add bay leaf; simmer for 5 minutes.

Return the fried fillets to the skillet and coat with the sauce.

Cook for an additional 2-3 minutes to heat through.

Garnish with chopped parsley and lemon wedges before serving.

Spice Level:

Allergens