Wash the anchovy fillets, then leave them to soak in water for around 30 minutes to desalt.
Place the fillets on a plate or in a dish and cover them with olive oil and a spot of Banyuls vinegar.
Bake the peppers in the oven. Peel.
Cut into strips and place on a plate or in a dish.
Cover with olive oil and a spot of Banyuls vinegar.
On a large plate, alternate the anchovy fillets and the strips of red pepper to form a star shape.
Moisten with olive oil and Banyuls vinegar. Decorate by sprinkling with the chopped garlic and chives.