1. Place the salmon in a deep dish. 
2. Combine the olive oil and March beer in a bowl. Pour over the salmon, season generously with pepper and marinate for 30 minutes on each side.
3. Preheat the broiler. 
4. Clean the bunches of herbs; mix them with the anchovies, peppercorns and a drizzle of olive oil in a blender.
5. Generously brush the slices of country bread with this sauce, then toast them under the broiler. 
6. Just before serving, drain the salmon and divide it among the hot toast slices. 
7. Sprinkle with fleur de sel and serve immediately.

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Collaboration and photo: VFC and Maîtres Brasseurs de France