First clean the anchovies or ask the fishmonger to do the job of removing the spine and the head to leave the anchovies in butterfly shape. Wash well, dry and freeze during minimum 72 hours at -18º C.
Place the anchovies in another bowl and add a good splash of Forvm Chardonnay vinegar to cover them.
Leave overnight to marinate with a little salt and black pepper.
Peel the pomegranate and reserve some grains for decoration.
Toast the bread and place an anchovy on top of each slice. Add a good drizzle of olive oil, the sesame seeds and decorate with the flowers and the pomegranate, although we can also substitute the pomegranate with strawberries.