Cauliflower purée :In a pot, sweat minced onion in a little butter for 2 minutes, add cauliflower and water. Purée in a food processor. Add cream and season. Press through a sieve and set aside.<strong>Hollandaise</strong>In a round-bottomed bowl, combine egg yolks and water. Whisk in a double-boiler until very creamy.Remove from heat. Add clarified butter in a stream, whisking constantly. Add lime juice and smoked paprika. Season to taste, cover with plastic wrap and set aside.<strong>Pan-fried monkfish</strong>In a skillet, heat oil over medium-high heat and cook fillets 4 minutes per side. Season and sprinkle with coriander leaves. Keep warm.Reheat cauliflower purée and hollandaise sauce.

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cauliflower puree 1/4 spanish onion butter 1/4 cauliflower, trimmed and cut up 1 cup (250 mL) water 3 oz (100 mL) heavy cream 35% m.f. hollandaise 3 egg yolks 3 Tbsp. (45 mL) water 6 Tbsp. (90 mL) lukewarm clarified butter 1 Tbsp. (15 mL) lime juice 1/4 tsp. (1 mL) smoked paprika 2 shallots 3 oz (100 mL) white wine monkfish 4 monkfish fillets 2 Tbsp. (30 mL) olive oil Salt and pepper chopped coriander leaves to taste