Sardines with ajoblanco (chilled   garlic soup) and apple confit

Dolores is taking part again in our recipe competition. And we’re delighted, because today she is surprising us with a refreshing combination of sardines and ajoblanco, with a touch of apple confit. We encourage you to try this recipe at home. 


  • For the ajoblanco:
    • 75 g of almonds
    • 1 clove of garlic
    • 2 slices of the previous day’s bread
    • 60 g of olive oil
    • 1 pinch of salt
    • 150 g of water
    • 1 teaspoonful of vinegar
  • 1 tin of sardines in olive oil
  • 1 apple
  • One tbsp of olive oil
  • Laminated almonds


  1. For the ajoblanco, mix the broken up bread, the peeled garlic clove, the almonds, the salt, the vinegar and the oil. Blend until a very thick cream is achieved.
  2. Add water until you achieve the texture you want it to have.
  3. Peel the apple, cut it into small dice and stir-fry it in a frying pan with a spoonful of olive oil.
  4. Pour the ajoblanco on the bottom of the plate and place the sardines on top.
  5. On each sardine, make a line with the apple stir-fry and decorate with laminated almonds.

Original and refreshing! Thanks Dolores!

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