Grilled Sardines, Olive Pesto And Cauliflower Puree - cooking recipe

Ingredients

Cauliflower Puree
1 head cauliflower, cut in small pieces
2 tablespoons butter
salt & freshly ground black pepper
Olive Pesto
1 cup green olives
2 cups fresh basil
2 cups fresh flat-leaf parsley
1/2 cup grated parmesan cheese
1/2 cup roasted peeled almonds
1/2 cup olive oil
salt & freshly ground black pepper
Grilled Sardines
12 sardine fillets
2 tablespoons olive oil
salt & freshly ground black pepper
Garnish
good quality olive oil

Preparation

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.