Hotel Rangá is located on the banks of the salmon-filled Rangá River. In fact, this river is one of the best salmon rivers in all of Iceland. It’s not unexpected that we regularly feature salmon on the menu at our Rangá Restaurant.
We are happy to share with you our secret salmon recipe, a 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.
The Hotel Rangá Salmon
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-Ranga? from which Hotel Ranga? takes its name.
Equipment
- Sous Vide or a frying pan
Ingredients
Salmon
- 400 g Salmon
- Salt
- 1 tbsp Olive Oil
- 1/2 Lemon
Granola
- 10 g Sesame seeds
- 10 g Sunflower seeds
- 10 g Pumpkin seeds
- 10 g Flax seeds
- 2 tbsp Brown sugar
- 1 tbsp Honey
Sweet Potato Purée
- 1 medium sized Sweet Potato
- 100 g Butter salt
- Few drops Apple cider vinegar optional
Broccoli
- 60 g Broccoli
- Salt
- Oil
Pickled Mustard Seeds
- 20 g Mustard seeds
- Water
- 2 tbsp Vinegar
- 30 g Sugar
- 60 ml Water
Apples
- 1/2 Green apple
- 30 g Dill
- 100 g Oil
- 20 g Spinach
- Pickled mustard seeds
White Wine Sauce
- 1 large Onion
- 1/2 bulb Fennel
- 4 gloves Garlic
- 1/2 Leek
- 50 ml White wine
- 600 ml Cream
- Xantana (Corn starch or any other thickener of your choice)
- Salt
- Lemon Juice
- Honey
Instructions
- 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 minutues on each side.
- Soud vide: Place the salmon in a 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.
Granola
- 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
- Bake the potato in the oven at 200°C for 1 hour.
- Pure?e with butter and season to taste with salt and apple cider vinegar.
Broccoli
- Slice the broccoli into small pieces.
- Fry in hot oil for two minutes.
- Season to taste.
Pickled Mustard Seeds
- 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.
Apples
- 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
- 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.
Notes
Once all elements of the dish have been completed, plate the salmon atop the sweet potato pure?e and fried broccoli. Garnish with granola, apples and mustard seeds and white wine sauce.
For further information about our menu, we recommend The Rangá Restaurant page.
