Louis Dressing:
1 cup mayonnaise
6 tablespoons bottled chili sauce
3 tablespoons grated onion
Salt and cayenne pepper to taste
1/2 cup heavy cream
2 tablespoons minced fresh parsley leaves

  2 pounds monkfish fillets
1 cup dry white wine
1/4 cup distilled white vinegar
1 teaspoon salt
6 peppercorns
1 bay leaf
Shredded iceberg lettuce
Black olives, tomato wedges, hard-boiled egg quarters

 For the dressing:  In a bowl combine the mayonnaise, chili sauce, onion,
salt and cayenne. In a chilled bowl beat the heavy cream until it holds soft peaks and fold it into the mayonnaise mixture with the parsley. Chill the dressing, covered.
Trim the monkfish fillets of any sinews and membranes and place them
in a large stainless steel or enameled saucepan. Add the white wine,
vinegar, enough water to cover the monkfish, salt, peppercorns and bay
leaf. Bring the liquid just to the boiling point over moderate heat and
poach the monkfish at a bare simmer for 8 to 10 minutes, or until it
just flakes when tested with a fork. Let the monkfish cool in the liquid.
Transfer it with a slotted spatula to a work surface and separate it into
large flakes. Transfer monkfish to a bowl and chill it, covered, for 30
minutes.
Arrange beds of lettuce on serving plates and mound the monkfish on
them. Spoon 3 tablespoons of the dressing over each salad and serve the remaining dressing separately. Garnish salads with black olives, tomato wedges, and hard-boiled egg quarters. Serves 4 as a luncheon entrée.

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