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Olive and Sheep Cheese-stuffed Sardines
2013-08-06
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
Metro
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beer reduction:
2 cups (500 mL) pale ale (german)
1 Tbsp. (15 mL) honey
1 rosemary
1 fresh thyme
tomatoes:
2 Tomato
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
potato
1 saffron or turmeric
2 smoked paprika
4 potato, 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
4
servings
0:35
Preparation
0:50
COOKING
1:25
TOTAL TIME
Ingredients
-
beer reduction:
-
2 cups
(500 mL)pale ale (german)
-
1 Tbsp.
(15 mL)honey
-
1
rosemary
-
1
fresh thyme
-
tomatoes:
-
2
Tomato
-
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
-
potato
-
1
saffron or turmeric
-
2
smoked paprika
-
4
potato, 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
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.
