Anchovy, onion & burnt butter sourdough

Slice the onions as thin as possible and sweat on a low heat until all the liquid has disappeared from them. This might take an hour or two.

Then deglaze the pan with the vinegar, add the cream and blend until completely smooth. Then add the Xantan to bind the puree. Season to taste with salt & white-wine vinegar. Put the puree into a piping bag or bottle.

Now slice the sourdough into pieces of similar shape and size of your anchovies. Then heat the butter in a pan until turning brown and fry the bread until crispy.

Pipe a line of the puree onto the bread and place an anchovy on every piece.