Olivier Poels 5:40 p.m., March 02, 2022
Here is a little-known specialty of Martigues.
This preparation based on anchovy alvins probably descends from the hallex, a specialty of the Fréjus region known since Antiquity.
Also a cousin of pissalat or garum, hallex was a kind of paste made from fermented fish - even rotten - and embellished with spices.
It was a very popular condiment, which has now disappeared.
Melets are still made.
This is also a kind of paste that is quite powerful in the mouth.
From March to May, anchovy alvins are fished which are then cooked with fennel, olive oil and pepper.
You have to taste those of the Auberge de la Fenière of the Sammut family, in Lourmarin (Vaucluse).
It can be eaten as such on toast.
The melets recipe
Ingredients :
In the absence of anchovy alvins, take 100 gr of fresh anchovies in salt
1 C.
c.
fennel seeds
1 C.
c.
Provencal herbs
½ tsp black pepper
10 cl of olive oil
1 tbsp of vinegar
Desalt the anchovies for 1 hour in water
Place the herbs, pepper and fennel in a mortar and crush everything well then add the anchovies
make a purée then whisk in the olive oil and add the vinegar