Lars is third generation Måsøval and chair of the board in the company. He and his wife Tone agree that salmon can be cooked in so many different ways. Imagination is really your only limitation. Fish soup is a year-round favourite that can include almost any ingredients you like. But salmon is obligatory, of course.

Ingredients (4 pers): 

• 60 g butter
• 1 onion, chopped
• 1 medium-sized carrot, sliced into short, thin strips
• ½ large red bell pepper, sliced into short, thin strips
• 1 small leek, cleaned and sliced thinly
• 1 fennel, cleaned and sliced thinly
• 1 litre fish stock or bouillon
• 250 g salmon
• 250 g cod
• 250 g shrimp, mussels or other tempting ingredients, optional
• 2,5 dl double cream
• Juice of ½ lemon
• Salt and pepper
• Parsley, finely chopped
  

Lars and Tone’s method: ‍

Melt the butter in a large pot over medium heat. Add the chopped onion and let it cook until soft and translucent. Stir in the rest of the vegetables and fry them for 2 minutes. Add the fish stock and let the mixture simmer for another couple of minutes, so that the vegetables soften ever so slightly, but are still relatively firm. Add the cream and lemon juice and stir. Add salt and pepper to taste. Drizzle with chopped parsley and serve immediately. Serve with some delicious bread on the side, if you like.

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