Olive and Sheep Cheese-stuffed Sardines with Fig and Sausage-stuffed Bella Tomatoes and Beer Caramel

Beer reduction: In a saucepan, combine beer, honey, rosemary and thyme and reduce to ¼ of volume. Set aside.
Stuffed tomatoes: Preheat oven to 250°F (120°C).
Halve, seed and season tomatoes with salt, pepper and garlic.
Squeeze the meat out of the sausage casing into a bowl.
Combine sausage meat and diced dried figs. Stuff tomatoes.
Transfer tomatoes to a parchment-lined baking sheet and bake 20 minutes.
Clams: In a pan, heat half the olive oil and sweat shallot; add clams and white wine. Cover and cook 6 minutes or until clams open.
Fingerling potatoes: Remove clams. Add saffron, paprika and sliced potatoes. Cover and cook 7 minutes.
Sardines: Thaw, scale and fillet. Set aside.
Stuffed sardines: Mix sheep’s milk cheese and chopped olives to make stuffing. Spread stuffing onto 4 sardine fillets and top with remaining 4 fillets. In a skillet over low heat, cook sardines in olive oil.
Accompaniment: Separate escarole leaves and blanch in boiling water. Drain, cut into thin strips and sauté in olive oil for 3 minutes. Season and set aside.
Presentation: In the middle of a platter, make a bed of escarole, over which lay potato slices and then sardines. Garnish with a stuffed tomatoes, drizzle with beer reduction. Add clams and sprinkle with chives and coriander (cilantro).