Andfjord Salmon confit with potato puree and soy butter

"I've worked in France a lot and have been served a lot of delicious confit dishes. Today, I'm looking forward to making salmon confit, which will be accompanied by a puree of almond potato and delicious soy butter," says Rognan.

The first thing you do is to get the oil to the right temperature. This can be done in an oven or directly in the pot with a digital thermometer.

"The oil should be heated to 38 degrees Celsius. It's not easy to do in the oven, but when I put the pot of oil in the oven at 50 degrees Celsius for about 30 minutes, it will be perfect," Rognan reveals.

The salmon should then rest in the oil for 20 minutes.

While the Andfjord Salmon is resting, you can boil potatoes for the puree. Rognan uses Norwegian almond potatoes. After boiling, they are mashed and mixed with butter, sour cream, cream and a little whole milk and salt to the desired consistency. He also makes soy butter as a sauce.

"Soy butter is made by browning butter and adding a little soy sauce. I also use some chopped nuts in the butter, preferably pecans, but walnuts are also good. To get some greens on my plate, I also steam broccolini in salted water with a little butter under a lid for three minutes."

"Voilà, a delicious Andfjord salmon confit with delicious accompaniments, a great combination of French and Norwegian cuisine," says Rognan.