La lotte toulousaine from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne
One of the specialities of Toulouse is their aillade, a walnut and garlic-based mixture with something of the texture of a mayonnaise. As well as finding it served as an accompaniment to duck, espe...
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Ingredients
- 75 g shelled walnuts
- 50 g chopped garlic
- 150 ml walnut oil
- 1 tbsp chopped parsley
- 150 ml fumet de poisson (fish stock)
- salt
- pepper
- seasoned flour
- 3 tbsp olive oil
- 4 shallots, chopped
- 2 cloves garlic, chopped
- 2 monkfish tails, boned and skinned
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