The elvers that Marc cooks in #ElsTinars are supplied by Juli Carbó, who fishes them in the Gola del Ter, in Torroella de Montgrí, and in the Molí de Pals irrigation channel, in the Parc Natural del Montgrí, Illes Medes and Baix Ter. It is a unique product.
Our specialty is to cook them in the pil-pil, making them directly on the casserole and letting them sweat. The gelatin that loosen is bonded with olive oil and and we get a spectacular pil-pil of elvers. We also prepare them "a la bilbaína" and grilled.
We encourage you to enjoy them!