Merkén Salmon, Potato and Spinach Gratin Cazuela

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and grease a large baking dish or cazuela with a little butter.

2. 2

   Boil the sliced potatoes in water with a pinch of salt for 6 minutes, just until barely tender. Drain carefully and set aside.

3. 3

   Heat the vegetable oil in a large skillet over medium-high heat. Season the salmon with 1 teaspoon merkén, 1 teaspoon salt, and the black pepper. Sear the salmon cubes for 2 to 3 minutes, stirring gently to seal them without fully cooking. Remove and set aside.

4. 4

   In the same skillet, add the onion and cook for 5 minutes until softened. Stir in the garlic and dried oregano and cook 1 minute more.

5. 5

   Add the fresh spinach to the skillet and cook for 2 to 3 minutes until wilted. Remove from the heat and set aside.

6. 6

   In a medium saucepan, melt the butter over medium heat. Add the wheat flour and stir for 1 minute. Gradually pour in the milk, then the cream and vegetable broth, whisking to avoid lumps. Cook for 3 to 4 minutes until slightly thickened.

7. 7

   Add half of the queso chanco, the remaining merkén, and the rest of the salt to the sauce. Stir until the cheese melts.

8. 8

   Assemble the cazuela by arranging a layer of potatoes on the bottom, then the spinach and onion mixture, then the seared salmon and some of the sauce. Repeat with the remaining potatoes and finish by covering with all the remaining sauce.

9. 9

   Sprinkle the rest of the queso chanco on top. Bake at 200 °C / 400 °F for 20 minutes.

10. 10

    Switch the oven to broil or raise the heat to 220 °C / 425 °F and cook 4 to 6 minutes more, until the top is deeply golden and bubbling. Let rest for 5 minutes before serving.