Pioneered by Frederic & Evie
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.
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.