Difficulty:[usr 3 ]
Empty and debone the sardines through the belly of the fish without detaching the fillets. Rinse them under running water. Mop them up. Arrange them in a dish. Sprinkle them with coarse salt. Let them marinate for 30 minutes. Then rinse them under cold water.
In a dish, put lemon juice, crushed garlic, sprig of thyme, olive oil, sugar and mignonette pepper. Add the sardines. Let them marinate for 1 hour in the fridge, turning them several times.
Plunge the tomatoes for 1 minute in boiling water. Peel, seed and quarter the tomatoes. Arrange them on a baking sheet, dust with icing sugar. Bake them for 30 minutes in the oven preheated to 130°C (th. 4/5). Cook the snow peas for 5 minutes in salted boiling water. Drain them, refresh them under ice water. Set some aside. Purée the rest with the potato. Season.
Assemble the mille-feuille. Start with 2 wedges of candied tomato. Place a marinated sardine on top. Cover it with a spoonful of snow pea purée. Repeat the operation twice. Finish with whole snow peas.
For the sauce, cut the candied pepper into strips. Mix the basil with the oil and lemon juice. Season. Add the minced garlic. Serve.
