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Grilled Sardines, Olive Pesto and Cauliflower Puree
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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- Level: Easy
- Total: 26 min
- Prep: 15 min
- Cook: 11 min
- Yield: s: 4 servings
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.
Cook’s Note
You can replace sardines with smelt, herring or mackerel.
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