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Olive and Sheep Cheese-stuffed Sardines with Fig and Sausage-stuffed Bella Tomatoes and Beer Caramel https://www.metro.ca/userfiles/image/recipes/sardines-fromage-brebis-olives-tomates-saucisse-figues-biere-6401.jpg PT35M PT50M PT1H25M
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
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2 cups (500 mL) pale ale (german) 1 Tbsp. (15 mL) honey 1 sprig of rosemary 1 sprig of fresh thyme 2 Tomato 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 potato, 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
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

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    pale ale (german)
  • 1 Tbsp.
    (15 mL)
    honey
  • 1
    sprig of rosemary
  • 1
    sprig of fresh thyme
  • 2
    Tomato
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  • salt and grindings of black pepper to taste
  • 1
    garlic clove, minced
  • 0.500
    pork sausage
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    375 g, SELECTED VARIETIES


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  • 2
    dried figs, diced small
  • 1
    shallot, chopped
  • 1/4 cup
    (60 ml)
    extra virgin olive oil
  • 8
    fresh clams
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  • 1/2 cup
    (125 mL)
    white wine

  • pinch of saffron
  • 2
    smoked paprika
  • 4
    fingerling potato, sliced
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  • 4
    fresh sardines
  • 3/4 oz
    (20 g)
    sheep's milk cheese
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  • 8
    black olives, chopped
  • 0.500
    escarole
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  • 1 Tbsp.
    (15 mL)
    minced chives
  • 1 Tbsp.
    (15 mL)
    chopped coriander (cilantro)
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  • fleur de sel to taste
Imprimer ma sélection

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

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