The freshly hatched fry of whitebait, herring, sardines or anchovies. They are usually boiled or fried and served with olive oil and lemon juice, though they are also served in fritters or omelettes.
"New cuisine." This was a reaction against the rich foods of haute cuisine and consisted of dishes featuring small portions of lightly prepared, first class ingredients, emphasising natural flavours and the appearance of the food on the plate.
