L’Anguille aux Pruneaux

Eel simmered with prunes and wine

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

In the river valleys of the South-West, eels are a popular dish to eat. The larger ones are sometimes called murène or, in the Landes, sardiat. They are closely related to the lamprey, an almost meat-like larger cousin found in the estuary of the Gironde and cooked in the red wine of St Emilion. Lampreys are usually sold in tins in expensive épiceries, already cooked in their wine sauce. Eels can be prepared in the same way but in Lot-et-Garonne they ar