Monkfish in Saor

Method

1. Slice the red onions thinly.
2. Place the sliced onions in a colander, add salt (50 g per 1 kg of onions), and mix. Let rest for 30 minutes to 1 hour to draw out water.
3. Rinse the onions thoroughly under cold water to remove the salt, then squeeze out excess water.
4. Prepare the sweet-and-sour marinade (bagna): in a bowl, combine water, white wine vinegar, and sugar. Stir until the sugar dissolves (heat gently if needed). Let cool to room temperature.
5. Place the onions in a vacuum bag or a bowl and pour the bagna over them. Seal (or cover) and let marinate in the refrigerator for at least 2-3 hours, preferably overnight.
6. Clean the monkfish (coda di rospo): remove the membrane and any tough connective tissue.
7. Wrap the monkfish tightly in plastic wrap to form a cylinder. Vacuum-seal it (or wrap tightly if no vacuum sealer).
8. Cook the monkfish: either sous-vide at 60°C for 8 minutes, or steam at 100°C for 5-6 minutes. (Alternatively, cook in a steamer without vacuum.)
9. (Optional) Steam the marinated onions for 3 minutes at 100°C to soften slightly.
10. Once the monkfish is cooked, carefully remove it from the bag, pat dry, and slice if desired.
11. To serve, place the monkfish on a plate. Top with the marinated onions, coarsely chopped almonds, and halved amarena cherries. Season with a pinch of salt and drizzle with extra virgin olive oil.