Andfjord Salmon confit with potato puree and soy butter

Name: Andfjord Salmon confit with potato puree and soy butter
Ingredients: 1 Back loin of Andfjord Salmon; 150 g Neutral oil; 2 1/2 dl Fennel; 1/4 pcs Almond potatoes; 250 g Diary butter; 1 tbsp Sour cream; 2 tbsp Full fat cream; 25 ml Whole milk; 100 ml Soy sauce; 1 tbsp Finely chopped pecan or walnuts; 1 dl Florets of broccolini or broccoli; 1 pcs Salt; 1 tsp

www.andfjordsalmon.com

Confit is a technique for heat treatment in oil or grease that is widely used in French cuisine, among other things. You can confit both meat and fish. Today, chef and food influencer Finn-Erik...

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Ingredients

1 Back loin of Andfjord Salmon
150 g Neutral oil
2 1/2 dl Fennel
1/4 pcs Almond potatoes
250 g Diary butter
1 tbsp Sour cream
2 tbsp Full fat cream
25 ml Whole milk
100 ml Soy sauce
1 tbsp Finely chopped pecan or walnuts
1 dl Florets of broccolini or broccoli
1 pcs Salt
1 tsp

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Andfjord Salmon confit with potato puree and soy butter

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