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
