La lotte toulousaine / monkfish served with walnut and garlic sauce is rather unusual. The fish is served with an aillade, a very thick sauce based on a purée of garlic, and it certainly packs a punch. To make the aillade, I blended walnuts and garlic to a paste, then added walnut oil little by little, and chopped parsley at the end. I cut the monkfish into chunks, rolled these in seasoned flour, and fried them in olive oil together with chopped shallots and garlic. I added a little fish stock and then the aillade. Served with saffron (or, in my case, turmeric) rice.
My Year of French Cookery ... continued 