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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
4
2 cups (500 mL) pale ale (german) 1 Tbsp. (15 mL) honey 1 sprig of rosemary 1 sprig of fresh thyme 2 tomatoes 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
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
Imprimer ma sélection

Ingredients

  • 2 cups
    (500 mL)
    pale ale (german)
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    SAPPORO, SOL, DOS EQUIS, MEXIQUE, BOUT. OU CANETTES CONSIGNÉES 12/330-355 ml, VOIR VARIÉTÉS EN MAGASIN

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    CAISSE, CANETTES CONSIGNÉES 20/355 ml

  • 1 Tbsp.
    (15 mL)
    honey
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  • 1
    sprig of rosemary
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  • 1
    sprig of fresh thyme
  • 2
    tomatoes
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    PRODUIT DU CANADA ET/OU IMPORTÉES DU MEXIQUE 7,69/kg

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  • 1
    garlic clove, minced
  • 0.500
    pork sausage
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  • 2
    dried figs, diced small
  • 1
    shallot, chopped
  • 1/4 cup
    (60 ml)
    extra virgin olive oil
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    750 ml

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

  • pinch of saffron
  • 2
    smoked paprika
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    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    Klondike Rose or Blue Belle Yellow Potatoes 5 lb

    Klondike Rose or Blue Belle Yellow Potatoes 5 lb

    $3.99 ea.

    PRODUCT OF CANADA, CANADA NO. 1 GRADE

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    Sweet Potatoes

    Sweet Potatoes

    $1.69 /lb

    PRODUCT OF U.S.A. 3.73/kg

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg

    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

    SWEET POTATOES

    SWEET POTATOES

    $1.79 /lb

    PRODUCT OF U.S.A. 3.95/kg

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    KLONDIKE ROSE OR BLUE BELLE YELLOW POTATOES

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE

  • 4
    fresh sardines
  • 3/4 oz
    (20 g)
    sheep's milk cheese
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    $3.79 le 100 g

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    PRIX MEMBRE $4.99

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    $5.99

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    $2.99

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  • 8
    black olives, chopped
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  • 0.500
    escarole
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    DOLE SALADS

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    DOLE SALADS

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  • 1 Tbsp.
    (15 mL)
    minced chives
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  • 1 Tbsp.
    (15 mL)
    chopped coriander (cilantro)

  • 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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