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MONKFISH AND GREEN PEPPERCORN

Melt the butter in a flameproof casserole or Dutch oven and fry the monkfish until golden, turning frequently, for 5 minutes.  Season with salt.  With a slotted spoon transfer the monkfish to a plate and set aside.  Pour the wine and 1 tablespoon of the peppercorns into the casserole with the fish cooking juices and bring to a boil.  Boil hard until reduced by half.  Return the monkfish and any juices it has rendered to the casserole.  Reduce heat and simmer, stirring occasionally for 15-20 minutes.  Transfer the monkfish to a warmed serving platter.  In a small bowl beat together the egg yolks and cream and pour mixture into the casserole.  Heat gently without boiling, 1-2 minutes.  Pour the sauce over the medallions.
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2 1/2 lbs monkfish medallions
5 tbsp unsalted butter
1 cup dry white wine
2 tbsp green peppercorns in brine, drained and crushed
1 cup cr¸me fra”che
2 egg yolks
salt
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10
mn
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35
mn
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Serve with Creole rice or boiled new potatoes.
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Ile-de-France
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Fish
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Condrieu
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