Roasted Roseval potato with raw bean juice

Josean Martínez Alija demonstrates in this dish some of the qualities that have made him the best chef in Spain under 30 years old. We would even say he is the best chef in the world for his age category. In this proposal he demonstrates that it isn’t necessary to search for exotic flavors to stand out. On the contrary, he clairvoyantly chooses very typical products of the country. It is inspired by a traditional, modest dish: beans and potatoes. It preserves the identity of both ingredients – an immaculate manifestation of familiar flavors. What is markedly different are the textures: the potatoes are prepared al dente, boiled in water with an abundance of salt until the water evaporates, then served in small pieces. The beans are liquified raw, offering their juices and, later, whipped and foamy, are reinforced by a brief moment in the pan. A gelatinous cod broth, in perfect concordance with the spirit of the dish, gives it an unctuous, succulent element, particularly to the potatoes that serve also to heat the broth at assembly time. Exquisite, colorful minimalism.