For 4 people:
Julienne the garlic cloves without peeling them and sautee them. Add one tablespoon of paprika towards the end.
Grind the almonds, garlic and potatoes in a mortar, add the fish stock and blend the mixture. Finally, strain it in a food mill and set it aside.
Next, griddle the monkfish with a bit of oil.
Form the mince into small balls and boil them with salt, oil, bay leaf and a slice of lemon.