• Restaurante Magnolia, Puerto de la Cruz, Tenerife

The Recipes

The Recipes of the Restaurant Magnolia

Thanks to the experience of the professionals, who have generously applied their knowledge, flair and creativity to the Magnolia over the last thirty years, they have earned the restaurant a high reputation for excellence within the Spanish gastronomic guide. The following recipes are just a sample of our dishes.

Cod stuffed with Spinach.

Receta del Restaurante Magnolia, Puerto de la Cruz, TenerifeFor 2 people:
400g cod, 150g cooked well drained spinach, 30g ground almonds, 15g  fresh minced garlic, 3 soup spoons of mayonnaise, 2 aluminum custard cups, transparent kitchen paper.

Cover the custard cups with the kitchen paper, leaving enough paper to cover the cups when filled.

Cut the cod into small slices aprox. 4mm. These slices should fill the interior of the cups leaving space for the spinach you have previously prepared, to fill the centre. Cover the top of the spinach with cod.

Once you have the cups completely filled, cover them with the excess kitchen paper and then with aluminum paper. Prepare a Bain Marie in a large pot with a cover and place the cups inside. As soon as the water is boiling, reduce the heat and allow to simmer for 18 minutes.  While it is cooking prepare the sauce.

Mix the ground almonds with the mayonnaise and garlic, ready to spoon over the cod.  Remove the Bain Marie from the heat and drain the water out.  Remove the aluminum and  paper from the lid of the cup, place a plate on top of cup and holding the cup and plate together, flip it over and remove the cup, aluminum and kitchen paper from the cod.

Spoon the sauce over the cod and grill until it gets a golden colour. Serve with boiled potatoes.

 

Salmon Tartar with a head of “gulas”.

Receta del Restaurante Magnolia, Puerto de la Cruz, Tenerife75 g of salmon without skin and bones, 45g "gulas" 1/2 avocado, lettuce, oil and vinegar, salmon caviar, 1 soup spoon of Armagnac.

Cut the salmon into slices of approx 5 mm width the length the salmon.

Marinade them in Armagnac, oil and seasoning for 20 minutes. Prepare the base of the dish with a "Juliana" of the previously dressed lettuce and cover it with a circular mould.  Add the previously drained salmon.  Cut the avocado into the same size pieces of the salmon and add them too.

On top of it add the "gulas". Dress everything with the garlic flavoured extra virgin olive oil. Press the mould downwards, so that the excess liquid of the dressing flows out.

Place it on the dish and decorate it with some salmon, caviar, some radishes and cherry tomatoes.

Tender Lamb shoulder.

Receta del Restaurante Magnolia, Puerto de la Cruz, Tenerife550g lamb shoulder, rosemary, thyme, lard, garlic, water and cooking salt.

Rub the lamb shoulder with a mixture of the herbs and cooking salt, fry it with the lard using a clay pot until it gets a golden color.

Put it into the oven for a period of 35 minutes.

Serve it with its gravy and baked potatoes.

 

Salmon and hake with Caviare Carpacho, with palm hearts.

Receta del Restaurante Magnolia, Puerto de la Cruz, Tenerife300g hake loin, 300g salmon loin, sugar, salt, dill, palm hearts.

Place the two slices of fish between cooking paper, and crush them so that they both get the same size.

Place the hake on a tray and season it. Add the salmon on top of the hake so the two pieces of fish are on top of one another and season.

Sprinkle them with a bit of sugar, put on top of them 2 or 3 twigs of dill at one end to begin a roll.

Make the roll, squeezing it, using the kitchen paper and then freeze it.

Once it is frozen, cut it in very thin slices the way you would cut cold meat. Dress it with olive oil, herring caviar, palm hearts and pickles.

Cannelloni stuffed with rabbit with salmorejo sauce and black potaoes.

Receta del Restaurante Magnolia, Puerto de la Cruz, TenerifePut the rabbit in the marinate mixture (salmorejo sauce).

1 day long. After that fry and bone the rabbit and grind: this is the stuffing for the cannelloni, which is made of pasta.

Add the salmorejo sauce.

Tenderloin with green pepper sauce.

Receta del Restaurante Magnolia, Puerto de la Cruz, Tenerife200 g tenderloin, 120ml cooking cream, 10 g green pepper grains, 1 coffee spoon each of Dijon mustard, Worcestershire sauce, Cognac, and Gravy or Bovril.

Fry the meat in butter in a frying pan according to your taste.

Remove the meat and the excess fat. Add a coffee spoon of Dijon mustard, 3 or 4 drops of Worcestershire sauce and flambé it with the cognac.

Add the cream to the gravy and reduce the sauce until the texture of it is to your liking. Put the meat into the sauce and reheat.

Serve with potatoes, rice or whatever side dish you prefer.

 

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