Grilled Sardines Olive Pesto And Cauliflower Puree Recipes

GRILLED SARDINES, OLIVE PESTO AND CAULIFLOWER PUREE

Steps:

• You can replace sardines with smelt, herring or mackerel.
• 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.

KALAMATA OLIVE PESTO

Steps:

• Toss everything into the food processor, pulse until just combined, then process fully until a paste is achieved.