I tend to use pine nuts in quite a number of dishes to give them a somewhat different and piquant taste. On my plate there can never be too much of them, but you will be fine even with smaller amounts – everyone is free to use them to their own taste. All white fish, like the European whitefish, pike-perch, northern pike and even saithe will work for this recipe.
I got the idea for a cauliflower chutney after making the cauliflower soup simply because the soup was tasty, so why not to make chutney with the same recipe.
The result was a success and this mash is an excellent side dish for this one, as well as any other fish, meat or poultry.
The recipe for cauliflower chutney can be found here.
Tags: cauliflower chutney pine nut butter pine nuts roasted white fish