Cantabrian Anchovy w/ Smoked Tomato Sorbet

• anchovies
• Stale 2 day old sourdough heavy bread
• smoked tomatoes
• Liquid glucose
• sea salt flakes
• liliput capers
• Extra virgin olive oil
• Parsley chopped

Method

1. Take the crust off the stale bread.
2. Cut croutons into rectangular slices very thin, transparent, the thinner the crouton without it breaking when eating the better. 15 ml wide by 70 ml long.
3. Place croutons flat on a baking tray, brush generously with the olive oil and sprinkle with sea salt and freshly cracked black pepper.
4. Bake in a moderate oven 180 degrees for 10 minutes until golden.
5. Puree tomatoes in a blender until completely smooth. Strain.
6. Measure tomato puree and return to blender add exactly HALF the total volume of tomato puree in liquid glucose that has been softened in the microwave.
7. Blend thoroughly.
8. Once smooth place in an ice cream churner until frozen then store in freezer, allow to set a few hours before using.
9. To Serve, place an Ortiz anchovy on each crouton, quenelle a teaspoon of the smoked tomato sorbet on each and sprinkle with capers and a drizzle of fruity Spanish style extra virgin olive oil and parsley, sprikle a little sea salt on sorbet.