Chilean Smoked Hake Pie with Roasted Potatoes, Leek Cream and Oat Crust

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the potatoes on a baking tray and toss them with 1 tablespoon olive oil, oregano, half the salt, and a little black pepper. Roast for 25 minutes, stirring halfway through, until tender and golden around the edges.

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   2. While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the leeks and cook 5 more minutes until softened. Add the garlic and cook for 30 seconds.

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   3. Lower the heat and pour the cream and milk into the skillet. Add 1 teaspoon merken, the rest of the salt, and a bit more black pepper. Cook for 3 to 4 minutes, stirring, until a light cream sauce forms. Remove from the heat.

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   4. Add the flaked smoked hake, half of the grated chanco cheese, and the chopped parsley to the skillet. Mix gently so the fish keeps some texture.

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   5. In a bowl, combine the rolled oats with the melted butter, the remaining grated chanco cheese, and the remaining teaspoon of merken until you have a loose, moist topping.

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   6. Reduce the oven temperature to 200°C / 400°F. In a baking dish, spread the roasted potatoes, then cover with the creamy hake and leek mixture. Scatter the oat crust evenly over the top.

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   7. Bake the pie for 18 to 20 minutes at 200°C / 400°F, until the top is golden and the filling bubbles around the edges.

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   8. Let it rest for 5 minutes before serving so it sets slightly. Serve hot, making sure each portion includes potatoes, hake, leek cream, and oat crust.