Chilean potato and smoked rockfish bake with sautéed chard and merkén chuchoca crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a small amount of the butter.

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   2. Cook the potatoes in a pot of water with 1 teaspoon salt for 15 to 18 minutes, until very tender. Drain well.

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   3. While the potatoes cook, heat the vegetable oil and 20 g (1 1/2 tbsp) butter in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened.

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   4. Stir in the garlic, Swiss chard, oregano, black pepper, and half of the merkén. Cook for 4 to 5 minutes, stirring, until the chard wilts and the liquid evaporates. Add the parsley, mix, and remove from the heat.

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   5. Place the flaked smoked rockfish in a bowl and gently mix it with the sautéed chard and onion mixture. Set aside.

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   6. Mash the hot potatoes with the milk and the remaining 20 g (1 1/2 tbsp) butter until rustic but creamy. Add 60 g (1/2 cup) of the grated chanco cheese and adjust salt if needed.

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   7. In another bowl, mix the chuchoca with the hot stock, the remaining merkén, the breadcrumbs, and the remaining 60 g (1/2 cup) grated chanco cheese. Stir until you get a moist, sandy crust mixture.

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   8. Assemble the bake in the dish: spread half of the mashed potatoes on the bottom, distribute all of the smoked rockfish and chard mixture on top, and cover with the remaining mashed potatoes.

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   9. Scatter the chuchoca mixture evenly over the surface without pressing too much so the topping stays rustic.

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    10. Bake at 200 °C / 400 °F for 25 to 30 minutes, until the crust is golden and the edges are bubbling.

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    11. Let rest for 5 minutes before serving so the bake firms up and is easier to portion.