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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).
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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

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

Ingredients

Imprimer ma sélection

  • beer reduction:
  • 2 cups
    (500 mL)
    pale ale (german)
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  • 1 Tbsp.
    (15 mL)
    honey
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  • 1
    rosemary
  • 1
    fresh thyme

  • tomatoes:
  • 2
    Tomato
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  • salt and grindings of black pepper to taste
  • 1
    garlic clove

  • stuffing for tomatoes:
  • 1/2
    pork sausage
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  • 2
    dried figs, diced small
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  • clams:
  • 1
    shallot
  • 14 tsp.
    (70 mL)
    extra virgin olive oil
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  • 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
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    BOTHWELL CHEDDAR CHEESE

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    250 g


    CASTELLO SLICED DELI CHEESE

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  • 8
    black olives, chopped
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  • accompaniment:
  • 1/2
    escarole
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  • 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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