Grilled Sardines, Olive Pesto and Cauliflower Puree
This dish is a delightful "menage a trois" of flavors. Recipe courtesy Chuck Hughes
INGREDIENTS
NutritionCauliflower Puree
- 1
- 2tablespoons butter
- salt & freshly ground black pepper
Olive Pesto
- 1cup green olives
- 2cups fresh basil
- 2
- 1⁄2cup grated parmesan cheese
- 1⁄2cup roasted peeled almonds
- 1⁄2cup olive oil
- salt & freshly ground black pepper
Grilled Sardines
- 2tablespoons olive oil
- salt & freshly ground black pepper
Garnish
- good quality olive oil
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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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