Terrine d’Anguille à la Martégale

Eel Baked with Leeks and Black Olives

Preparation info
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Appears in

By Alan Davidson

Published 1981

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‘This was the traditional dish served at Martigues for the gros souper on Christmas Eve. This excellent recipe is worth recording – and cooking.


‘Cover the bottom of a gratin dish with finely sliced leeks, so that they make a thick bed. Strew with chopped parsley and garlic. Add a good handful of black olives