Chilean Kelp and Potato Timbale with Creamy Corn, Red Onion, and Cilantro Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a baking dish or 4 individual molds with a little of the vegetable oil and set aside.

2. 2

   Heat 1 tablespoon vegetable oil and 15 g butter in a skillet over medium heat. Add the diced red onion and sauté for 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds more.

3. 3

   Add the chopped kelp, 1 teaspoon merken, dried oregano, half of the salt, and black pepper. Cook for 5 to 6 minutes, stirring, until the kelp is aromatic and slightly dry. Remove from the heat and let it cool slightly.

4. 4

   In a large bowl, combine the grated potatoes, the cooked and mashed potatoes, the beaten eggs, 80 g grated chanco cheese, and the sautéed kelp mixture. Mix very well until evenly combined.

5. 5

   Press the mixture into the prepared dish or molds to form a compact timbale. Top with the remaining 40 g chanco cheese. Bake for 30 minutes at 200 °C / 400 °F, or until firm and golden on top.

6. 6

   While the timbale bakes, make the sauce. In a small saucepan, melt the remaining 15 g butter over medium heat. Add the corn kernels and cook for 2 minutes. Pour in the cream and milk, add 1/2 teaspoon merken and a pinch of salt, and cook for 5 minutes.

7. 7

   Blend the corn mixture with a blender or immersion blender until creamy but still slightly textured. Return it to the saucepan, add the dissolved cornstarch, and cook for 1 to 2 minutes, stirring, until lightly thickened.

8. 8

   In a bowl, combine the thinly sliced red onion with the fresh cilantro, lemon juice, the remaining 1/2 teaspoon merken, the final pinch of salt, and the remaining tablespoon of vegetable oil. Mix well and let it sit for 5 minutes.

9. 9

   Remove the timbale from the oven and let it rest for 5 minutes. Unmold if using individual molds, or cut into portions if using a large dish.

10. 10

    Serve the hot timbale over a pool of creamy corn sauce and top with the red onion and cilantro mixture. Add extra black pepper if desired.

11. 11

    For a more toasted top, broil or bake the timbale for 2 to 3 additional minutes at 220 °C / 425 °F, watching closely so it does not burn.