Recipe courtesy of Chuck Hughes

Grilled Sardines, Olive Pesto and Cauliflower Puree

Name: Grilled Sardines, Olive Pesto and Cauliflower Puree
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: s: 4 servings
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 fillets; 2 tablespoons olive oil; Salt and freshly ground pepper; Good quality olive oil

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Chuck Hughes' perfectly grilled sardines served with fresh olive pesto and cauliflower puree are a delightful "menage a trois" of flavors.

Level: Easy
Total: 26 min

Prep: 15 min
Cook: 11 min

Yield: s: 4 servings

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Ingredients

Cauliflower Puree:

1 head cauliflower, cut in small pieces

2 tablespoons butter

Salt and freshly ground pepper

Olive Pesto:

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

Grilled Sardines:

12 sardine fillets

2 tablespoons olive oil

Salt and freshly ground pepper

Garnish:

Good quality olive oil

Directions

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.