Blend all the ingredients in the Thermomix until achieving a fine and creamy texture.
Pass the mixture through a fine sieve and salt to taste.
Keep cool until service.

Clean the sardines
Clean the sardine fillets and bleed for at least one hour with water and ice.
Debone the sardine in the center of the fillet using a pair of tweezers.
Place in the fridge.

Marinate the sardines
Place the sardines in a wide container and marinate in the refrigerator for about 15 minutes.
After 15 minutes, remove from the vinegar bath and drain on kitchen paper.

Portion the sardines
Cut each sardine loin into 3 pieces, previously scoring the skin with the knife several times.
Reserve cold until the moment of service.

Place the 3 sardine fillets spread over the plate.
Sauce the bottom of the plate with the Red Delicious “ajoblanco”.
Finish by placing 3 slices of tender almonds, 3 apple blossoms and 3 drops of sherry vinegar among the sardine.
Finish by placing the Marlene Red Delicious brunoise in the center of the plate.