Marinated anchovies with bottarga and tomato soup

Preparation:

Preparation: Clean the anchovies, put them in a pan to marinate for 10 minutes with plenty of coarse salt. Rinse and dry them to remove excess salt. Cut the tomatoes into 4 parts and cook them with the lid on in a pan with oil, salt and pepper. Blend to obtain a thick cream. Cut the bread into cubes and brown them in a pan with oil. Put the tomato soup in a bowl with the crunchy bread cubes, arrange the anchovies and the powdered botargo.