Pureed pea with white anchovy bruschetta

Kieran Scott

Slightly unusual combo this one, but the sweetness of the peas keeps the saltiness of the white anchovy in check.

Ingredients

1 to brush	Oil
1 loaf	Ciabatta bread
1 serving	Shallots
1 serving	Peas
1 serving	Chicken stock, For every cup of peas add 1/3 cup of stock
1 handful	White anchovies

Directions

1. Slice some ciabatta and brush with olive oil. Grill until crisp around the edges.
2. Splash a little oil in a large saucepan and place on a medium/low heat.
3. Sweat (cook without browning) shallots in the oil for 10 minutes until tender then add some peas and chicken stock. (For every cup of peas add?cup of stock.)
4. Simmer for 5 minutes until peas are tender and stock has reduced by half.
5. Remove from heat, add a dash of cream and blitz with a wand blender or food processor until a coarse puree is formed. Season to taste.
6. Spread pea puree thick on toast, top with a white anchovy and a little of the oil then finish with a grind of black pepper.