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Olive and Sheep Cheese-stuffed Sardines with Fig and Sausage-stuffed Bella Tomatoes and Beer Caramel
2013-08-06
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
Émission Les Chefs
0
0
0
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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
4
servings
0:35
Preparation
0:50
COOKING
1:25
TOTAL TIME
Ingredients
-
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
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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