I cooked this dish to change from canned sardines and bring a new character to this product. A watercress emulsion for sweetness, diced Granny Smith apples and lemon caviar pearls for acidity, tapenade for richness, and sardines for a strong flavor. I recommend pairing this dish with a white wine.
Seed the tomatoes and dry them in the oven for 3 hours at 100°c.
In the meantime, blanch the watercress for a few seconds in boiling water.
Make the sauce by blending watercress with liquid cream and butter (it should achieve a smooth and creamy consistency after passing through a strainer). Season and set aside.
Once the sun-dried tomatoes are ready, prepare the tapenade using a mortar: Crush the tomatoes, black olives, capers, olive oil, salt, and pepper.
Cut apple into small cubes and collect the pearls from the finger lime.
Roll the sardines and secure them with a toothpick, then sear them in cooking butter for a few seconds.
Reheat the watercress sauce and blend it until bubbles form (add butter if there aren't enough bubbles).
Arrange the sardines, place the tapenade inside, add the emulsion to the center of the plate with a few diced apples, and place the lemon pearls on the sardines.
To finish, enjoy with a good white wine.
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