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Olive and Sheep Cheese-stuffed Sardines https://www.metro.ca/userfiles/image/recipes/sardines-fromage-brebis-olives-6400.jpg PT35M PT50M PT1H25M
Beer reduction: In a saucepan, combine beer, honey, rosemary and thyme and reduce to 1/4 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).
4
beer reduction: 2 cups (500 mL) pale ale (german) 1 Tbsp. (15 mL) honey 1 rosemary 1 fresh thyme tomatoes: 2 tomatoes salt and grindings of black pepper to taste 1 garlic clove stuffing for tomatoes: 1/2 pork sausage 2 dried figs, diced small clams: 1 shallot 14 tsp. (70 mL) extra virgin olive oil 8 fresh clams 1/2 cup (125 mL) white wine potatoes 1 saffron or turmeric 2 smoked paprika 4 potatoes, sliced sardines: 4 fresh or frozen sardines stuffing for sardines: 1 3/4 oz (50 g) sheep's milk cheese 8 black olives, chopped accompaniment: 1/2 escarole 1 Tbsp. (15 mL) minced chives 1 Tbsp. (15 mL) coriander
Olive and Sheep Cheese-stuffed Sardines

Olive and Sheep Cheese-stuffed Sardines

Rate this recipe
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4
servings
0:35
Preparation
0:50
COOKING
1:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • beer reduction:
  • 2 cups
    (500 mL)
    pale ale (german)
  • 1 Tbsp.
    (15 mL)
    honey
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    AURORA HONEY

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    $5.99 ea.

    1 kg SELECTED VARIETIES

    BILLY BEE HONEY

    BILLY BEE HONEY

    $6.99 ea.

    500 g, SELECTED VARIETIES

  • 1
    rosemary
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    AURORA HONEY

    AURORA HONEY

    $5.99 ea.

    1 kg SELECTED VARIETIES

    BILLY BEE HONEY

    BILLY BEE HONEY

    $6.99 ea.

    500 g, SELECTED VARIETIES

  • 1
    fresh thyme

  • tomatoes:
  • 2
    tomatoes
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    Flyer Deals  (3)
    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    $1.49 ea. or /lb

    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF MEXICO

    ORGANIC TOMATOES ON THE VINE

    ORGANIC TOMATOES ON THE VINE

    $3.49 /lb

    PRODUCT OF MEXICO 7.69/kg


  • salt and grindings of black pepper to taste
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    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

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    1 kg, 66 g SELECTED VARIETIES

  • 1
    garlic clove

  • stuffing for tomatoes:
  • 1/2
    pork sausage
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    STUFFED PEPPERS OR MUSHROOMS

    STUFFED PEPPERS OR MUSHROOMS

    $4.99 /lb

    SELECTED VARIETIES 11.00/kg

    STORE MADE STUFFED ZUCCHINI

    STORE MADE STUFFED ZUCCHINI

    $4.99 /lb

    11.00/kg

    IRRESISTIBLES NATURALIA WIENERS

    IRRESISTIBLES NATURALIA WIENERS

    2 for $5.00

    375 g

  • 2
    dried figs, diced small
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    FRESH BROWN FIGS

    FRESH BROWN FIGS

    $8.88 ea.

    CASE PRODUCT OF MEXICO


  • clams:
  • 1
    shallot
  • 14 tsp.
    (70 mL)
    extra virgin olive oil
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    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L SELECTED VARIETIES

  • 8
    fresh clams
  • 1/2 cup
    (125 mL)
    white wine

  • potatoes
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    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE

  • 1
    saffron or turmeric
  • 2
    smoked paprika
  • 4
    potatoes, sliced
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    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • sardines:
  • 4
    fresh or frozen sardines

  • stuffing for sardines:
  • 1 3/4 oz
    (50 g)
    sheep's milk cheese
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    SAVE $1.00
    PHILADELPHIA CREAM CHEESE or IRRESISTIBLES REFRIGERATED JUICE

    PHILADELPHIA CREAM CHEESE or IRRESISTIBLES REFRIGERATED JUICE

    $2.49 ea.

    227 - 250 g or 1.65 - 1.75 L SELECTED VARIETIES

    GAYLEA COTTAGE CHEESE

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    $3.49 ea.

    450 ‑ 500 g SELECTED VARIETIES

  • 8
    black olives, chopped
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    UNICO CANNED OLIVES

    UNICO CANNED OLIVES

    $0.99 ea.

    375 ml SELECTED VARIETIES


  • accompaniment:
  • 1/2
    escarole
    You might like:

    Flyer Deal  (1)
    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    ENDIVE OR ESCAROLE PRODUCT OF U.S.A., 1.49 EA. SEEDLESS CUCUMBERS PRODUCT OF MEXICO, No. 1 GRADE, 1.49 EA. LARGE BEEFSTEAK TOMATOES PRODUCT OF MEXICO, 1.49/lb, 3.28/kg

    $1.49 ea. or /lb

  • 1 Tbsp.
    (15 mL)
    minced chives
  • 1 Tbsp.
    (15 mL)
    coriander
Imprimer ma sélection

Preparation

Beer reduction: In a saucepan, combine beer, honey, rosemary and thyme and reduce to 1/4 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).

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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