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
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.