This is the recipe for the best ensaladilla rusa in Spain 2020 recipe
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Total: 14 min Diners: 4
The best Russian salad in Spain is unctuous, silky, with an iodized tone, without many ingredients but with a special creaminess and the differentiating point of that “coloraíllo” from Malaga that Lourdes and Belén, from Chinchin Puerto (Caleta Vélez – Málaga), use to make a garlic whose oil is then used to make the homemade mayonnaise. Worthy successor of Candado Golf’s ensaladilla, winner of last year’s edition.
Perhaps Russian salad is one of the most famous tapas in our culture of bars and restaurants and there are true fans of this preparation inherited from northern Europe where it was created as a festive dish full of ingredients, from game meat to lobster.
Much has happened since then and what is clear is that there is a clear differentiation between the Russian salad of northern Spain with the south, as we saw in the III Contest of the best salad of Spain in San Sebastian Gastronomika 2020 in which I was a jury. After a hard selection of the best of the national territory the tasting was tremendously complicated.
Why? Because there are millions of versions of ensaladillas, and all of them are valid. But judging something that can be so different is not at all simple. There were several that we liked a lot, but most of us agreed that in basic concepts of salad (temperature, integration of ingredients, flavor, mayonnaise … ) that of Chinchín Puerto was new, simple and really succulent.
That southern salad with very few ingredients but with the key differentiator of the shrimp that only occurs in that area, and the marked point of all the substance of their heads in the mayonnaise.
The best ensaladilla in Spain
So I asked Lourdes and Belén for the recipe, which they gladly shared with me, so you can try to replicate it at home although if you don’t have water from their seas and that coloraíllo you can use fresh water, adding about 40 grams of salt per liter of water, and shrimp or prawns.
Yes, you can always make a trip to the restaurant and enjoy it and many other preparations that look to the sea and with great skill and delicacy prepared in that house. Watch out for the fried fish, seafood, fish and also some succulent stews of seafood spoon. An essential visit if you are in the south and want to enjoy the best product.
Ingredients
. Potatoes, 500 g Seawater, 4 l Carrot, 100 g Onion, 30 g Coloraíllo (or shrimp), 500 g Sunflower oil, 600 ml Eggs, 2 u
For the mayonnaise:
Eggs, 1 pc Salt, c/s Lemon juice, 1 tablespoon Extra virgin olive oil, 200 ml Sunflower oil from the coloraíllos, 600 ml
Step 1
First, prepare the oil from the coloraíllos. To do this peel the coloraíllos (or small shrimp), reserving their bodies for later. Put all the heads in a pot with a little oil over medium heat until golden brown. Cover with the sunflower oil and put on minimum heat for 4-6 hours without boiling. Set aside and let stand for at least 12 hours (keeping cold once tempered). After that time, strain by pressing the heads a little to get all the juice.
Step 2
Place the sea water in a pot with the cleaned potatoes in their skins and bring to the boil, boil until cooked (checking with a sharp object that they do not put resistance when pricked). Remove and leave to cool. Peel and break with the help of a fork, crushing but leaving some small pieces.
Step 3
On the other hand, cut the carrots into a small brunoise (small squares), previously peeled, and blanch in salted water until tender, about 3 minutes. Transfer to a bowl with water and ice and set aside.
Step 4
Cook 2 eggs hard boiled, 10 minutes in boiling water. Peel and chop separating the egg white from the yolk, the yolk is reserved whole.
Step 5
Chop the onion very finely and leave for the final mixture. Soak in ice water to lose its strength.
Step 6
For the mayonnaise, put an egg, pinch of salt, a little vinegar and a little lemon and mount with a mixture of oils (3 parts of oil of coloraíllo – 1 part of A.O.V.E. soft). Until it is a good emulsion.
Step 7
In a bowl, mix the potatoes with the well-drained onion, carrot and egg white together with the mayonnaise until you get a smooth mixture with a sufficient amount of mayonnaise.
Step 8
Saute the bodies of the coloraíllos over high heat with a little of their oil.
Step 9
Spoon a generous amount of salad on the plate. Coat with a layer of mayonnaise and place the bodies of the reddish on top, finish by crumbling the egg yolk on top.
More about ensaladilla rusa in Cocinillas
Where to eat the best ensaladilla rusa in Madrid The best ensaladilla rusa in Spain 2020 is this one and it is prepared in Málaga The best ensaladilla rusa in Spain 2019 is eaten in this restaurant Ensaladilla de patatas paja y judías, the quickest and easiest one.
