Monkfish and Cauliflower Pappardelle

Cook the pasta in plenty of boiling, salted water according to the package instructions until al dente. Trim the cauliflower, divide into small florets and cook in boiling, salted water for 6 minutes.

Lightly toast the nuts in a frying pan, rub off the skins and chop the nuts.

Wash the herbs, shake dry and pick off and chop the leaves.

Peel the onion and garlic and dice very finely. Heat the butter and sweat the onion and garlic until soft. Stir in the flour, cook briefly without browning, then gradually stir in a little of the liquid, to produce a stiff, lump-free mixture. The rest of the liquid can be stirred in all at once. Bring the sauce briefly to the boil, add the nuts, herbs, salt and pepper, return to the boil and check the seasoning.

Dice the monkfish fillet. Heat the oil and fry the diced fish briefly on all sides, then add to the sauce and cook gently for 2 minutes, until the fish is done.