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

Olive and Sheep Cheese-stuffed Sardines with Fig and Sausage-stuffed Bella Tomatoes and Beer Caramel
  • 4 servings
  • 0:35 Preparation
  • 0:50 Cooking
  • 1:25 Total Time

Ingredients

Add all
  • 2 cups
    (500 mL)

    pale ale (german)

  • 1 Tbsp.
    (15 mL)

    honey

  • 1

    sprig of rosemary

  • 1

    sprig of fresh thyme

  • 2

    tomatoes

  • salt and grindings of black pepper to taste

  • 1

    garlic clove, minced

  • 0.500

    pork sausage

  • 2

    dried figs, diced small

  • 1

    shallot, chopped

  • 1/4 cup
    (60 ml)

    extra virgin olive oil

  • 8

    fresh clams

  • 1/2 cup
    (125 mL)

    white wine

  • pinch of saffron

  • 2

    smoked paprika

  • 4

    fingerling potatoes, sliced

  • 4

    fresh sardines

  • 3/4 oz
    (20 g)

    sheep's milk cheese

  • 8

    black olives, chopped

  • 0.500

    escarole

  • 1 Tbsp.
    (15 mL)

    minced chives

  • 1 Tbsp.
    (15 mL)

    chopped coriander (cilantro)

  • fleur de sel to taste

Preparation

In a saucepan over medium heat, combine beer, honey, rosemary and thyme and reduce to 1/4 of volume. Set aside.

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.

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.

Remove clams. Add saffron, paprika and sliced potatoes. Cover and cook 7 minutes.

Scale and fillet sardines. Set aside.

Mix sheep's milk cheese and chopped olives to make stuffing.

Spread this stuffing onto 4 sardine fillets and top with remaining 4 fillets.

In a skillet over low heat, cook sardines in olive oil.

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).

Marjorie Maltais

Source: Émission Les Chefs