Baked milcao stuffed with smoked hake, leek and nalca with mild merken sauce

Name: Baked milcao stuffed with smoked hake, leek and nalca with mild merken sauce
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Cuisine: Chilena
Ingredients: 2.6 lb potatoes with skin on; 12 oz smoked hake, flaked; 1 1/2 cups leek; 1 cup nalca; 1 cup onion; 3 tbsp butter; 2 tbsp vegetable oil; 3/4 cup heavy cream; 1/2 cup milk; 3 tbsp all-purpose flour; 3 1/2 oz grated chanco cheese; 2 tsp merken; 2 tbsp fresh parsley; 2 cloves garlic; 1 large egg; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1 tbsp lemon juice

An original Chilean recipe inspired by southern milcao, baked and filled with smoked hake, sautéed leek, and finely chopped nalca. It is served with a mild creamy merken sauce, creating a comforting dish with Chilean identity and a gently smoky, herbal profile.

35 minPrep

45 minCook

80 minTotal

6Servings

High Protein

Ingredients

Adjust servings

1.2 kg potatoes with skin on (mitad for rallar cruda and mitad for cocer)
350 g smoked hake, flaked (without espinas ni piel)
180 g leek (solo parte blanca and verde tierna, diced small)
120 g nalca (pelada and chopped muy fina)
120 g onion (chopped fina)
40 g butter (divided)
30 ml vegetable oil (more extra for engrasar)
200 ml heavy cream (for the sauce)
120 ml milk (for the sauce)
24 g all-purpose flour (for espesar the sauce)
100 g grated chanco cheese (for the relleno and gratinado)
4 g merken (divided)
10 g fresh parsley (chopped)
6 g garlic (chopped fino)
1 unit egg (for ligar the dough)
8 g salt (or to taste)
2 g black pepper (freshly ground)
2 g paprika (for the dough)
15 ml lemon juice (for the relleno)

Nutrition facts

per serving

462 kcal

Calories

22 g

Protein

38 g

Carbs

24 g

Fat

4 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsFish

Instructions

1
Preheat the oven to 200 °C / 400 °F and grease a medium baking dish with a little vegetable oil.
2
Boil 600 g (1.3 lb) of the potatoes in salted water for 20 to 25 minutes, until tender. Drain, let them cool slightly, peel, and mash until smooth.
3
While the potatoes cook, coarsely grate the remaining 600 g (1.3 lb) raw potatoes with the skin on. Place them in a clean kitchen towel and squeeze very well to remove as much liquid as possible. Set the squeezed grated potatoes aside.
4
In a large skillet over medium heat, warm 1 tablespoon vegetable oil with 20 g (1 1/2 tbsp) butter. Add the onion, leek, and garlic, and sauté for 5 to 6 minutes until softened.
5
Add the chopped nalca, 1 teaspoon merken, lemon juice, 1/2 teaspoon salt, and black pepper. Cook for 3 more minutes, stirring. Add the flaked smoked hake and parsley, mix for 1 minute, and remove from the heat. Let cool for 5 minutes.
6
In a large bowl, combine the mashed cooked potatoes with the squeezed raw grated potatoes, egg, paprika, 1/2 teaspoon salt, and 1 tablespoon vegetable oil. Mix until you have a moist, compact dough.
7
Spread half of the potato mixture into the greased baking dish, pressing with a damp spoon to create an even base. Spread the hake, leek, and nalca filling over it, then add 70 g (2 1/2 oz) of the grated chanco cheese.
8
Cover with the remaining potato mixture, smooth the top, and brush with the remaining 1 tablespoon vegetable oil. Bake at 200 °C / 400 °F for 30 minutes.
9
While it bakes, make the sauce. In a small saucepan over medium-low heat, melt the remaining 20 g (1 1/2 tbsp) butter. Add the flour and cook for 1 minute, stirring constantly.
10
Slowly pour in the milk and then the cream, whisking to prevent lumps. Add the remaining 1 teaspoon merken and a pinch of salt. Cook for 4 to 5 minutes until gently thickened.
11
Remove the dish from the oven, sprinkle the remaining 30 g (1 oz) grated chanco cheese on top, and bake for 10 more minutes at 220 °C / 425 °F, until lightly golden.
12
Let the stuffed milcao rest for 8 minutes before slicing. Serve hot with the mild merken sauce spooned over or on the side.

Chef tips

Squeezing the raw potatoes very well is essential so the baked milcao holds its shape. If the smoked hake is quite salty, taste it before adding all the salt to the filling. The nalca should be chopped very finely so it blends in well and adds freshness without releasing too much moisture.

Substitutions

You can replace the smoked hake with smoked merluza or hot-smoked salmon. If you cannot find nalca, use very small diced celery or well-drained sautéed chard; note that using celery adds that allergen. Chanco cheese can be replaced with low-moisture mozzarella or a mild semi-soft cheese.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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