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.
You can replace sardines with smelt, herring or mackerel.
Recipe courtesy of Chuck Hughes