Gourmet recipes

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Monkfish with onion baked with vinegar Forvm Chardonnay

Type of plateFish
Type of vinegarForvm Chardonnay

1kg sliced monkfish
3 onions
3 large potatoes
25 cl FORVM Chardonnay vinagre
50 cl olive oil
1 teaspoon of white sugar


  1. Cut the onion into julienne strips and fry it in olive oil over low heat. Once it is transparent, add a pinch of sugar and a splash of Forvm Chardonnay vinegar. We keep the heat low until the onion is pink.
  2. In another pan, sauté the potatoes that we have previously cut into slices but without turning brown. We leave them in a baking dish, salt them and add part of the caramelized onion on top.
  3. Half an hour before eating, we put the tray in the oven at 180ºC with the drained and salted monkfish pieces, and on top, the leftover onion.
  4. When it’s 10 minutes to serve, add a splash of Forvm Chardonnay vinegar more, and let it finish cooking in the oven.