Iceland is an island nation covered by freshwater rivers, and fish has always been an essential component of Icelandic cuisine. Fishing enthusiasts travel to Iceland from far and wide to try and land a catch, often visiting the excellent salmon river East-Rangá from which Hotel Rangá takes its name.
Our menu features a delicious and inventive salmon dish created by Hotel Rangá ́s head chef Bragi Þór Hansson. The winning combination of salmon, broccoli and sweet potato with a delightful topping of apples, mustard seeds, homemade granola, and white wine sauce is sure to please. Bring a taste of Hotel Rangá to your home with this mouthwatering recipe.
This recipe is for two people.
400 g Salmon
Half a lemon
At Hotel Rangá, we slow cook the salmon, sous-vide. If a sous-vide machine is not available, we recommend pan-frying the salmon for 2-3 minutes on each side
Place the salmon in the sous vide bag and season with olive oil, salt and squeeze half a lemon into the bag. Vacuum pack and cook at 45°C for 15 minutes.
Carefully remove salmon from the bag. Lightly brown the salmon using a blowtorch or preheat the oven to 200°C. and cook for 2 minutes before serving.
10 g Sesame seeds
10 g Sunflower seeds
10 g Pumpkin seeds
10 g Flax seeds
2 tsp Brown sugar
1 tsp Honey
Preheat the oven to 170°C.
In a medium-size bowl, mix the seeds and sugar together. Stir to blend.
Bake until lightly golden, about 25 minutes, stirring every 5 minutes.
Let the granola cool completely.
Stir in the honey.
SWEET POTATO PURÉE
1 medium-sized Sweet potato
100 g Butter Salt
Apple cider vinegar (optional)
Bake the potato in the oven at 200°C for 1 hour.
Purée with butter and season to taste with salt and apple cider vinegar.
60 g Broccoli
Slice the broccoli into small pieces.
Fry in hot oil for two minutes.
Season to taste.
APPLE WITH MUSTARD SEEDS
Pickled mustard seeds ingredients
20 g Mustard seeds
2 tbsp Vinegar
30 g Sugar
60 ml (0.25 cup) Water
Place mustard seeds in a small pot. Add enough water to cover.
Bring to boil, whisking constantly. Strain seeds. Repeat 4 times to remove bitter tannins, rinsing the seeds each time.
Add vinegar, sugar and 60 ml water to the mustard seeds and boil for 5 minutes.
1⁄2 Green Apple
30 g Dill
100 g Oil
20 g Spinach
Pickled mustard seeds
Put oil, dill, and spinach in a blender mix on high speed for 5-7 minutes, or until the oil is hot.
Strain the oil using cheesecloth or a coffee filter, so you will have clean dark green oil.
Let the oil cool completely.
Peel and deseed the apple, and cut into small dices.
Mix the apples with the oil and pickled mustard seeds.
WHITE WINE SAUCE
500 ml White wine
600 ml Cream
Xantana (corn starch or any thickener of your choice)
Salt, lemon juice, honey
Cut the vegetables into small pieces.
Place the vegetables in a frying pan. Sweat the vegetables in oil so that they soften without browning, it takes around 5 minutes.
Add wine and reduce by 75%.
Add cream and boil for 30 minutes.
Thicken the sauce to the consistency you like.
Season with salt, lemon juice, and honey. The wine you choose will determine if the sauce will be more sour or sweet - we use sweet wine.
Strain the sauce and discard the vegetables.
Once all elements of the dish have been completed, plate the salmon atop the sweet potato purée and fried broccoli. Garnish with granola, apples and mustard seeds and white wine sauce.