Have your fishmonger prepare the monkfish tail, or prepare it yourself, and cut it into pieces. Wrap the pieces with the smoked bacon slices. The bacon is optional, but I find it adds extra flavor to the monkfish.

Add the heavy cream and green peppercorns. Taste and adjust the seasoning if needed, then cook for 5 to 10 minutes, depending on the size of the monkfish pieces. I don't add extra salt, as the smoked bacon provides enough for my taste.

Serve with rice.