Chuck Hughes’ perfectly grilled sardines served with fresh olive pesto and cauliflower puree are a delightful “ménage à trois” of flavors.
Easy, Moderate, Complex
Yields: 4 servings
Prep time: 15 minutes
Cook time: 11 minutes
Ingredients
- CAULIFLOWER PUREE
- 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)
- 1/2 cup parmesan cheese, grated (125 ml)
- ½ cup roasted peeled almonds (125 ml)
- 1/2 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
- For the cauliflower puree: 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.
- For the green pesto: 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.
- 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 filets. Garnish each sardine with a dollop of the green pesto and some crushed roasted almonds. Drizzle with some good olive oil and serve.
- Cook’s note: You can replace sardines with smelt, herring or mackerel.