Monkfish Pappardelle - Seafood Cornwall

Ingredients

• 400g pappardelle
• 200g monkfish fillet
• 2 cups cauliflower
• 1 tablespoon oil
• 3/4 cup hazelnuts
• 1 handful mixed herbs (sage, basil, parsley or thyme)
• 2 tablespoons butter
• 1 onion
• 2 cloves garlic
• 2 tablespoons plain flour
• 1/2 cup white wine
• 1 cup cream
• 1 cup vegetable stock
• Salt and pepper to taste