Chilote-Style Potato Bake with Smoked Cusk-Eel, Leeks, and Merkén Oat Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with 1 teaspoon of the vegetable oil and set aside.

2. 2

   2. Place the potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 8 minutes, just until barely tender. Drain carefully and set aside.

3. 3

   3. In a large skillet, heat the remaining vegetable oil with 15 g (1 tablespoon) butter over medium heat. Add the leeks, white onion, and garlic. Cook for 8 minutes, stirring, until soft and fragrant.

4. 4

   4. Add the white wine, dried oregano, half of the merkén, 1/4 teaspoon black pepper, and a pinch of salt. Cook for 2 minutes until the wine reduces slightly.

5. 5

   5. Stir the cream and milk into the skillet. Cook over low heat for 2 to 3 minutes until lightly thickened and aromatic. Turn off the heat and add half of the fresh parsley.

6. 6

   6. In the baking dish, make a first layer with half of the potatoes. Spread half of the leek mixture on top, then add the smoked cusk-eel pieces. Cover with the remaining leek mixture and finish with the remaining potatoes.

7. 7

   7. Pour the cream and milk mixture evenly over the layers. Sprinkle 80 g (about 2/3 cup) of the grated chanco cheese over the top and into the gaps between the potatoes.

8. 8

   8. In a small bowl, mix the rolled oats with the remaining 40 g cheese, the rest of the merkén, the rest of the melted butter, and the remaining black pepper. Scatter this crust over the bake.

9. 9

   9. Bake at 200 °C / 400 °F for 30 to 35 minutes, until the top is golden and bubbling and the potatoes are fully tender.

10. 10

    10. Let rest for 5 minutes out of the oven. Finish with the remaining fresh parsley on top and serve hot.