From Cathy.mlt1608's kitchen in France.

Originally published on Cookpad France as Lotte au poivre vert, with US measurements.

Monkfish with Green Peppercorns

Name: Monkfish with Green Peppercorns
Ingredients: 1 monkfish tail; sliced smoked bacon (optional); 2 tablespoons heavy cream (30 ml); 1 small shot of whiskey (about 1 ounce or 30 ml); green peppercorns

Cathy.mlt1608 @cathy1608

Vienne

Monkfish with Green Peppercorns

Cathy.mlt1608 @cathy1608

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Ingredients

1monkfish tail
sliced smoked bacon (optional)
2 tablespoonsheavy cream (30 ml)
1small shot of whiskey (about 1 ounce or 30 ml)
green peppercorns

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Steps

1

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.
2

Sear the monkfish pieces on all sides in a skillet. Pour in the whiskey and carefully flambé.
3

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.
4

Serve with rice.