Hake and Corn Bake with Cauliflower Mash, Roasted Leek, and Merkén Marraqueta Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a დაახლოებით 30 x 20 cm baking dish with a little of the vegetable oil.

2. 2

   Place the cauliflower in a pot with water and a pinch of salt. Cook for 12 to 15 minutes until very tender. Drain well.

3. 3

   Meanwhile, melt 1 tablespoon of butter with 1 tablespoon of oil in a large skillet over medium heat. Add the leeks and onion and cook for 6 to 8 minutes until soft and lightly golden. Stir in the garlic and cook 1 minute more.

4. 4

   Add the corn, sweet paprika, 1 teaspoon of merkén, half of the salt, and half of the pepper. Cook for 3 minutes, add the white wine, and let it reduce for 2 minutes. Remove half of this mixture and reserve it for the topping.

5. 5

   Add the hake cubes to the skillet with the remaining vegetables. Cook for 3 to 4 minutes, stirring gently, just until the fish begins to turn opaque. Add the lemon juice and 60 ml (1/4 cup) of the cream. Cook 1 minute more, turn off the heat, and mix in half of the cilantro.

6. 6

   Transfer the hake and corn filling to the prepared baking dish and spread it evenly.

7. 7

   Blend or mash the cooked cauliflower with 1 tablespoon of butter, the milk, the remaining cream, 60 g (1/2 cup) of chanco cheese, a pinch of salt, and pepper until smooth and creamy.

8. 8

   Spread the cauliflower mash over the hake filling. Then spoon the reserved leek and corn mixture over the top.

9. 9

   Mix the crumbled marraqueta bread with 1 tablespoon of melted butter, the remaining merkén, and the remaining 60 g (1/2 cup) of chanco cheese. Scatter this crust over the bake.

10. 10

    Bake at 220 °C / 425 °F for 20 to 22 minutes, until the top is golden and crisp. If you want deeper color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Remove from the oven and let rest for 5 minutes. Finish with the remaining chopped cilantro and serve hot.