Grilled Sardines, Olive Pesto And Cauliflower Puree

1. 1

   You can replace sardines with smelt, herring or mackerel.

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   For the cauliflower puree:

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   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.

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   For the pesto:

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   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.

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   For the grilled sardines:

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   In a skillet, grill sardines in olive oil for 1 minute on the skin side. Season with salt and pepper. Keep warm.

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   For the serving:

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   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.

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    Cook's Note:

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    You can replace sardines with smelt, herring or mackerel.

* Per serving · 4 servings · Values may vary.

No additional tips available.