Cantabrian anchovies are a Basque speciality using anchovies caught in the Bay of Biscay and salted in barrels. If you can't buy Cantabrian anchovies then use the best-quality Greek anchovies which are plump pink and preserved in olive oil.
Banana shallots finely sliced
Pain poilane or sourdough bread toasted and slightly charred on the crust
Serve the anchovies on a plate with the banana shallots accompanied by a pat of Echiré butter and toasted pain poilane.