Grilled Sardines, Olive Pesto and Cauliflower Puree

"This dish is a delightful "menage a trois" of flavors. Recipe courtesy Chuck Hughes"
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
26mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • You can replace sardines with smelt, herring or mackerel.
  • For the cauliflower puree:

  • Cook the cauliflower in salted boiling water until tender, about 10 minutes. Drain the water and transfer cauliflower to a blender. Add butter and blend until smooth. Season with salt and pepper. Keep warm.
  • For the pesto:

  • In a blender, combine olives, basil, parsley, Parmesan cheese, 1/4 cup almonds, and olive oil. Season with salt and pepper. Transfer to an airtight container and keep refrigerated until ready to use.
  • For the grilled sardines:

  • In a skillet, grill sardines in olive oil for 1 minute on the skin side. Season with salt and pepper. Keep warm.
  • For the serving:

  • Pour some cauliflower puree on the bottom of a plate, top with 3 sardine fillets. Garnish each sardine with a dollop of the green pesto. Crush the remaining almonds sprinkle. Drizzle with some good olive oil and serve.
  • Cook's Note:

  • You can replace sardines with smelt, herring or mackerel.

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RECIPE SUBMITTED BY

Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
 
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