- Chop the garlic and dice the onion both very finely (reserving some leaves for garnish), put into a medium sized bowl and sprinkle over the sugar, salt and vinegar. Mix.
- Finely chop both herbs and grate Le Gruyère AOP. Mix these in with the onions, add olive oil until you get a good, thick paste, then finish with the zest and juice of the lemon. Season with more salt if needed. Let parsley picada rest, covered, in the fridge.
- Cut the brioche into 2 cm thick slices, trim edges and cut into rectangles about the length of a sardine. Heat oil in pan and fry the brioche rectangles a few at a time on all sides to get them crispy – medium heat should be perfect. To assemble, spread a stripe of mayonnaise lengthwise on each bread piece, then spoon the parsley picada next to it, as a stripe. Finally place a fillet of anchovy on the picada, garnish with herbs of you like. Serve immediately.
