Husband and wife Frederic and Evie Kullin enjoy cooking together. Evie works as an HR adviser at Måsøval, while Frederic works as an aquaculture technician.

Ingredients for 4 pers:

• 800-1,000 g salmon fillet
• 1 kg potato
• 1/2 onion
• 500 g petite peas
• 300 g butter
• 1 dl double cream
• lemon
• 0.5 dl Japanese soy sauce
• salt and pepper
• thyme
  

The Kullins's method:

Start by finely chopping the onion and melting 200 grams of butter in a small saucepan. Brown the onion in the butter whilst preparing the rest of the dish, since that's the most time-consuming part.

Grease an ovenproof dish and add the fillets skin-side down. Season with pepper, thyme, a few lumps of butter and three slices of lemon.

Bake the salmon at 175°C for about 20 min, depending on the thickness of the fillets.

Peel and cube the potatoes and boil them until soft. Use a potato press (available from IKEA or a kitchen store) to make an airy and light potato purée.

Boil the peas and strain them. Add approx. 50 g butter and 1 dl heated double cream. Blend the peas with a stick blender. Add salt, pepper and lemon juice to taste.

When the onion turns brown, add 0.5 dl soy sauce.