Corn and Smoked Hake Bake with Caramelized Leeks and Crunchy Mote Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a baking dish about 30 x 20 cm with 10 g (2 tsp) of the butter.

2. 2

   In a large skillet, heat the vegetable oil with 15 g (1 tbsp) of butter over medium heat. Add the onion, garlic, and leek with the sugar and a pinch of salt. Cook for 12 to 15 minutes, stirring, until the leek is very soft and lightly golden.

3. 3

   Add the white wine to the skillet and cook 2 more minutes until the alcohol evaporates and the pan is flavorful. Stir in 1 tsp merken and the ground cumin. Remove from the heat.

4. 4

   In a pot, combine 500 g to 550 g of the corn kernels with the milk and cream. Cook over medium heat for 6 to 8 minutes until the corn is tender and fully heated through. Then blend or process into a thick cream with some texture remaining.

5. 5

   Return the corn cream to the pot and add the remaining butter, salt, and black pepper. Cook over low heat for 5 minutes, stirring constantly, until thick enough to coat a spoon. Add half of the grated chanco cheese and mix until melted.

6. 6

   Add the flaked smoked hake, the caramelized leek mixture, and half of the chopped cilantro to the corn cream. Mix gently so the fish keeps some texture.

7. 7

   Pour the mixture into the greased baking dish and spread evenly.

8. 8

   In a bowl, combine the cooked wheat berries, bread crumbs from the marraqueta, the remaining corn kernels, the beaten egg, the remaining grated chanco cheese, the remaining merken, and the remaining cilantro. Toss until you have a moist, loose topping.

9. 9

   Scatter the topping over the bake without pressing it down too much so it stays airy and crisp as it bakes.

10. 10

    Bake for 25 to 30 minutes at 200 °C / 400 °F, until the top is golden and the edges are bubbling. For deeper color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Let it rest for 8 minutes before serving so the filling can set and be easier to portion.