Its rice dishes are famous in Malaga, but its ‘ensaladilla rusa’? According to a panel of almost fifty judges, the restaurant at El Candado Golf makes this potato salad better than anywhere else in Spain.
Chef Javier Hernández saw off the competition of nine other competitors to win the final of the second National Ensaladilla Rusa Championship which took place as part of the Gastronomika conference this week.
Its ingredients were “cooked perfectly” and the “level of acidity achieved in the mayonnaise” helped to win over the jury made up of 40 aficionados and professional jury composed of Luis Enríquez, managing director of the Vocento group; José Carlos Capel, president of Madrid Fusión; food journalists Julia Pérez and Alexandra Sumasi; Rebeca Barainka, from Restaurante La Galerna; Martín Berasategui, with ten Michelin stars to his name; Iván García and Usoa Martín from San Miguel; and Carles Abellan.
The secret? Hernández has no doubts: quality potatoes, olive oil and room temperature. Then add olives, carrots, green beans, eggs and langoustines.
“You have to let the potato cool so that it doesn’t lose its shape and crumble,” he says.