Grilled Sardines, Olive Pesto and Cauliflower Puree

By pattie_d

Ingredients

• 1 head cauliflower, cut in small pieces
• 2 tablespoons butter
• Salt and freshly ground pepper
• 1 cup green olives
• 2 cups fresh basil
• 2 cups fresh flat-leaf parsley
• 1/2 cup grated Parmesan cheese
• 1/2 cup roasted peeled almonds
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 12 sardine filets
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• Good quality olive oil

Details

Servings 1
Adapted from cookingchanneltv.com

Preparation

Step 1

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 filets. 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.