Monkfish with onion baked with vinegar Forvm Chardonnay
Type of plate
Type of vinegar
Ingredients 1kg sliced monkfish 3 onions 3 large potatoes 25 cl FORVM Chardonnay vinagre 50 cl olive oil 1 teaspoon of white sugar Salt
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.
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.
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.
When it’s 10 minutes to serve, add a splash of Forvm Chardonnay vinegar more, and let it finish cooking in the oven.