Grilled Sardines, Olive Pesto and Cauliflower Puree

READY IN: 26mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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