Grilled Sardines, Olive Pesto and Cauliflower Puree
Grilled Sardines, Olive Pesto and Cauliflower Puree
Try this quick and easy puree recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 20 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
As seen on Chuck's Day Off
Ingredients
  • Cauliflower Purée:
  • 1 head of cauliflower cut in small pieces
  • 2 tablespoons of butter (30 ml)
  • Salt and pepper
  • Olive Pesto:
  • 1 cup green olives (250 ml)
  • 2 cups basil (500 ml)
  • 2 cups parsley (500 ml)
  • ½ cup parmesan cheese, grated (125 ml)
  • ½ cup roasted peeled almonds (125 ml)
  • ½ cup olive oil (125 ml)
  • Salt and pepper
  • Grilled Sardines:
  • 12 sardines filets
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper
  • Garnish:
  • ½ cup roasted peeled almonds (60 ml)
  • Good quality olive oil
Method
  1. For the Cauliflower Purée:
  2. Cook the cauliflower in salted boiling water until tender, about 10 minutes. Drain the water and transfer to a blender. Add butter and blend until smooth. Season with salt and pepper. Keep warm.
  1. For the Green Pesto:
  2. In a blender, reduce all the ingredients to a puree. Reserve 1/4 cup (60 ml) of the roasted almonds for the garnish. Season with salt and pepper. Transfer to an airtight container and keep refrigerated until ready to use.
  1. For the Grilled Sardines:
  2. In a skillet, grill sardines in olive oil for 1 minute on the skin side. Season with salt and pepper. Keep warm.
  1. For the serving:
  2. 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 and some crushed roasted almonds. Drizzle with some good olive oil and serve.
  1. Cook’s Note:
  2. You can replace sardines with smelt, herring or mackerel.

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