Difficulty: Medium (3/5)
Empty and debone the sardines through the belly without detaching the fillets. Rinse under running water and pat dry. Arrange in a dish, sprinkle with coarse salt, and marinate for 30 minutes. Rinse under cold water.
In a dish, combine lemon juice, crushed garlic, thyme sprig, olive oil, sugar, and mignonette pepper. Add the sardines and marinate in the fridge for 1 hour, turning occasionally.
Blanch tomatoes for 1 minute in boiling water. Peel, seed, and quarter. Arrange on a baking sheet, dust with icing sugar, and bake at 130°C (th. 4/5) for 30 minutes. Cook snow peas in salted boiling water for 5 minutes. Drain, refresh under ice water. Reserve some whole; purée the rest with the boiled potato. Season to taste.
To assemble the millefeuille: Layer 2 wedges of candied tomato, top with a marinated sardine, then a spoonful of snow pea purée. Repeat twice. Finish with whole snow peas.
For the sauce: Cut candied pepper into strips. Blend basil with olive oil, lemon juice, minced garlic, and season. Serve alongside.
