Elvers, silvery eel fry, are a rarely obtainable delicacy in this country for all but the lucky few living near a source such as the estuary of the River Severn. Even so, the cost is high, although redeemed by their richness – a little will go a long way.
They need only the briefest of cooking, dusted with flour and deep-fried like whitebait or cooked ‘a la bilbaína’ as they do in Spain.
For four people, you will need around
© 1990 Joyce Molyneux. All rights reserved.