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Grilled Sardines, Olive Pesto and Cauliflower Puree

  • 4servings
  • 26minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 head cauliflower, cut in small pieces

  2. 2 tablespoons butter

  3. Salt and freshly ground pepper 1 cup green olives

  4. 2 cups fresh basil

  5. 2 cups fresh flat-leaf parsley

  6. 1/2 cup grated Parmesan cheese

  7. 1/2 cup roasted peeled almonds

  8. 1/2 cup olive oil

  9. 12 sardine filets

  10. 2 tablespoons olive oil

  11. Salt and freshly ground pepper Good quality olive oil

Instructions Jump to Ingredients ↑

  1. View 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.

  2. 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.

  3. 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.

  4. 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.

  5. Cook's Note: You can replace sardines with smelt , herring or mackerel

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