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La température joue un rôle essentiel. ",[377],{"type":98,"attrs":378},{"color":18},{"text":368,"type":78,"marks":380},[381],{"type":98,"attrs":382},{"color":356},{"type":74,"content":384},[385,390],{"text":386,"type":78,"marks":387},"« Il est essentiel que la température de l’huile soit suffisamment élevée pendant la friture. Je fais chauffer l’huile à 180-190 °C, ce qui me permet d’obtenir des chips croustillantes en quelques secondes seulement. » Comme nous le montre le chef, la feuille de riz rétrécit immédiatement dans l’huile. 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Afin de créer une garniture froide pour les chips, il mélange, dans un bol, de petits cubes de saumon avec un peu de sauce sriracha et de sauce chili douce, des œufs de poisson, de l’huile de sésame et du sel.",[426],{"type":98,"attrs":427},{"color":18},{"text":368,"type":78,"marks":429},[430],{"type":98,"attrs":431},{"color":356},{"text":368,"type":78},{"text":368,"type":78,"marks":434},[435],{"type":98,"attrs":436},{"color":356},{"type":74,"content":438},[439,444],{"text":440,"type":78,"marks":441},"« Beaucoup de personnes se demandent si les chips de riz ont vraiment un goût. En réalité, elles ne sont là que pour fournir le croquant. Tout le goût nous vient du saumon et des accompagnements. »",[442],{"type":98,"attrs":443},{"color":18},{"text":368,"type":78,"marks":445},[446],{"type":98,"attrs":447},{"color":356},{"type":74,"content":449},[450,455],{"text":451,"type":78,"marks":452},"« Car vous avez la possibilité de doser les ingrédients en fonction de vos préférences, vous pouvez préparer rapidement ce plat avant que vos amis arrivent, ou avant de vous installer devant la télévision. Si vous disposez de tous les ingrédients, cela ne vous prendra que quelques minutes. » ",[453],{"type":98,"attrs":454},{"color":18},{"text":368,"type":78,"marks":456},[457],{"type":98,"attrs":458},{"color":356},{"type":74,"content":460},[461,466],{"text":462,"type":78,"marks":463},"Finn-Erik Rognan ajoute quelques légumes verts au saumon pour obtenir de la fraîcheur, de la couleur et du croquant. ",[464],{"type":98,"attrs":465},{"color":18},{"text":368,"type":78,"marks":467},[468],{"type":98,"attrs":469},{"color":356},{"type":74,"content":471},[472,477,481,483],{"text":473,"type":78,"marks":474},"« J’utilise de la ciboulette hachée, du concombre, de l’oignon rouge et des graines de sésame. 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Il s’agit d’un club sandwich classique, inspiré par ses nombreux voyages à l’étranger, mais avec une touche norvégienne. Le poulet y est remplacé par un délicieux morceau de saumon frais Andfjord Salmon. 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C’était le cas la dernière fois que je suis allé à Tromsø. J’ai dégusté le fameux sandwich dans ma chambre le soir, en regardant la nuit froide depuis ma fenêtre. Je me suis alors demandé s’il serait aussi bon avec du saumon Andfjord Salmon. Et effectivement, c’est le cas », déclare Finn-Erik Rognan en souriant. ",[637],{"type":98,"attrs":638},{"color":18},{"text":368,"type":78,"marks":640},[641],{"type":98,"attrs":642},{"color":356},{"type":74,"content":644},[645,650],{"text":646,"type":78,"marks":647},"Pour créer son sandwich nordique, Finn-Erik Rognan utilise du pain de mie brioché sucré et brillant, comme il l’aime, et qu’il réchauffe légèrement à la poêle avec un peu de beurre. 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Il peut alors devenir sec, ce qui est dommage quand on dispose d’un si beau morceau comme celui-ci. Cuisez-le seulement quelques secondes de chaque côté. »",[687],{"type":98,"attrs":688},{"color":18},{"text":368,"type":78,"marks":690},[691],{"type":98,"attrs":692},{"color":356},{"_uid":694,"image":695,"component":404},"ff22d848-0a12-4f3b-8a68-387133aaecdd",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":696,"height":697,"source":18,"filename":698,"copyright":18,"fieldtype":29,"meta_data":699,"public_id":700,"aspect_ratio":701,"content_type":665,"is_external_url":32},9055,5093,"https://res.cloudinary.com/andfjord/image/upload/v1675086937/Salmon/Recepies/andfjord-salmon-recipes-invest-investor-norwegian-premium-seafood-quality-landbased-esg.jpg",{},"Salmon/Recepies/andfjord-salmon-recipes-invest-investor-norwegian-premium-seafood-quality-landbased-esg",1.7779304928333006,{"id":18,"_uid":703,"theme":67,"content":704,"component":394,"vertical_padding":757},"c22e0f5b-79a0-44be-b29f-b73611e4d2a5",{"type":71,"content":705},[706,717,728],{"type":74,"content":707},[708,713],{"text":709,"type":78,"marks":710},"En accompagnement, le chef utilise de l’oignon rouge haché, quelques feuilles de pak-choï frais, de la sauce rémoulade et du bacon frit croustillant. Il insiste sur une chose : un bon club sandwich doit faire une certaine hauteur. ",[711],{"type":98,"attrs":712},{"color":18},{"text":368,"type":78,"marks":714},[715],{"type":98,"attrs":716},{"color":356},{"type":74,"content":718},[719,724],{"text":720,"type":78,"marks":721},"« Tartinez beaucoup de sauce rémoulade sur le pain et mettez quelques feuilles de laitue croquante sur le dessus. Je préfère le pak-choï pour son croquant, mais tout type de salade fonctionnera également. J’ajoute ensuite le saumon, avant de terminer avec le bacon croustillant. Le sandwich s’accompagnera parfaitement de chips. 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Le chef et influenceur gastronomique Finn-Erik Rognan nous prépare un ceviche péruvien simple, mais savoureux et alléchant, à base de saumon Andfjord Salmon. ","Le Pérou est la patrie du ceviche. Le chef et influenceur gastronomique Finn-Erik Rognan nous prépare un ceviche péruvien simple, mais savoureux et alléchant, à base de saumon Andfjord Salmon. presents a simple yet tasty and tempting Peruvian ceviche made with salmon from\nAndfjord Salmon.","baf33ebb-f5b1-4e66-af70-4395ce086daf",[809,816,861,870,946],{"id":18,"_uid":810,"ctas":811,"text":805,"media":812,"title":803,"useH1":34,"overlay":815,"component":38,"content_alignment":339},"952be9ce-f9b4-4ae2-b241-65e7d923672a",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":622,"height":623,"source":18,"filename":813,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":814,"aspect_ratio":626,"is_external_url":32},"https://res.cloudinary.com/andfjord/video/upload/du_4,e_accelerate:-50,so_29/v1685696882/Videos/Matlaging%20med%20Finn-Erik%20Feb23/Peruansk_Ceviche_16_9_mcwdaz.mp4","Videos/Matlaging med Finn-Erik Feb23/Peruansk_Ceviche_16_9_mcwdaz",{"value":36,"plugin":37},{"id":18,"_uid":817,"theme":67,"content":818,"component":394,"vertical_padding":757},"2fc9816b-5895-4264-b510-3e1dff9fc8bf",{"type":71,"content":819},[820,831,842,850],{"type":74,"content":821},[822,827],{"text":823,"type":78,"marks":824},"« J’ai goûté ce plat pour la première fois lors d’une expédition en Amazonie. Préparé avec du poisson blanc de la rivière, il nous a été servi dans une charmante cabane en bois. C’était magnifique », raconte Finn-Erik Rognan, qui, lui, utilisera du saumon Andfjord Salmon pour ce plat.",[825],{"type":98,"attrs":826},{"color":18},{"text":368,"type":78,"marks":828},[829],{"type":98,"attrs":830},{"color":356},{"type":74,"content":832},[833,838],{"text":834,"type":78,"marks":835},"La première chose que vous devez faire, c’est préparer l’ingrédient le plus important dans un ceviche : la marinade. Le ceviche est obtenu en ajoutant un liquide acide à des fruits de mer ou à du poisson pour qu’ils cuisent dans leur propre jus. La marinade de Finn-Erik Rognan comporte de nombreux ingrédients savoureux et le chef utilise une longe de saumon Andfjord Salmon.",[836],{"type":98,"attrs":837},{"color":18},{"text":368,"type":78,"marks":839},[840],{"type":98,"attrs":841},{"color":356},{"type":358,"attrs":843,"content":844},{"level":360},[845],{"text":846,"type":78,"marks":847},"Une combinaison adorée de fruits et de poisson",[848],{"type":98,"attrs":849},{"color":356},{"type":74,"content":851},[852,857],{"text":853,"type":78,"marks":854},"« Pour la marinade, je mélange du sirop d’érable, un peu de sel, de la pâte d’aji (une pâte à base de piments Aji Amarillo du Pérou), le jus de trois citrons verts et de l’oignon rouge haché. Si vous ne trouvez pas de pâte d’aji, vous pouvez utiliser un autre type de pâte de piment. »",[855],{"type":98,"attrs":856},{"color":18},{"text":368,"type":78,"marks":858},[859],{"type":98,"attrs":860},{"color":356},{"id":18,"_uid":862,"asset":863,"fluid":32,"theme":67,"caption":868,"autoplay":32,"component":869},"a51ad46e-eb8e-4d43-a8e1-795f1b0d497c",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":864,"height":865,"source":18,"filename":866,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":867,"aspect_ratio":626,"is_external_url":32},8880,4995,"https://res.cloudinary.com/andfjord/image/upload/v1675086810/Salmon/Recepies/andfjord-salmon-recipes-premium-quality-landbased-atlantic-salmon-finn-erik-rognan-ceviche.jpg","Salmon/Recepies/andfjord-salmon-recipes-premium-quality-landbased-atlantic-salmon-finn-erik-rognan-ceviche","Le chef Finn-Erik Rognan prépare un ceviche péruvien de saumon Andfjord Salmon","MediaBlock",{"id":18,"_uid":871,"theme":67,"content":872,"component":394,"vertical_padding":757},"848c239e-f58f-4fd3-9e6f-c0217e15e3c4",{"type":71,"content":873},[874,886,897,908,944],{"type":74,"content":875},[876,881,885],{"text":877,"type":78,"marks":878},"Le saumon doit être laissé dans la marinade pendant 30 minutes environ, au réfrigérateur. Pendant que la marinade cuit le saumon à froid pour lui donner une consistance et une saveur parfaites, Finn-Erik Rognan tranche des fruits et légumes colorés pour les mélanger au poisson.",[879],{"type":98,"attrs":880},{"color":18},{"text":368,"type":78,"marks":882},[883],{"type":98,"attrs":884},{"color":356},{"text":482,"type":78},{"type":74,"content":887},[888,893],{"text":889,"type":78,"marks":890},"« Comme j’adore mêler les fruits et le poisson, je coupe une mangue et un avocat mûrs en cubes, puis saupoudre ceux-ci de coriandre hachée. Une fois le saumon complètement mariné, tout est mélangé pour obtenir un délicieux ceviche.",[891],{"type":98,"attrs":892},{"color":18},{"text":368,"type":78,"marks":894},[895],{"type":98,"attrs":896},{"color":356},{"type":74,"content":898},[899,904],{"text":900,"type":78,"marks":901},"C’est un plat simple, savoureux et délicieux qui n’est pas lourd, mais vous rassasie tout de même », déclare un Finn-Erik Rognan clairement satisfait.",[902],{"type":98,"attrs":903},{"color":18},{"text":368,"type":78,"marks":905},[906],{"type":98,"attrs":907},{"color":356},{"type":488,"attrs":909},{"id":910,"body":911},"5933568d-2255-4d7e-994a-4db2cafa802d",[912],{"_uid":913,"component":494,"ingredients":914,"method_items":943,"method_title":18,"portion_title":545},"i-c75f1c1b-ecd8-4466-bfac-96faafe2e45e",[915,919,922,925,928,931,934,937,940],{"_uid":916,"name":917,"unit":505,"amount":918,"component":501},"e6332875-c60e-44cd-a492-22e8e14e6281","Longe de saumon Andfjord Salmon 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",[],{"type":358,"attrs":945},{"level":360},{"id":18,"_uid":947,"link":948,"theme":18,"title":551,"filters":32,"category":54,"LinkLabel":552,"component":47,"pagination":32,"displaySecondRow":32},"ab73c138-12d4-47cc-af66-60b20e9c6fe1",{"id":549,"url":18,"linktype":43,"fieldtype":44,"cached_url":550},{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":950,"height":951,"source":18,"filename":804,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":952,"aspect_ratio":953,"is_external_url":32},8836,4970,"Salmon/Recepies/andfjord-salmon-peru-ceviche-recipes-norwegian-atlantic-salmon-premium-quality-chef-finn-erik-rognan",1.777867203219316,[955],{"name":551,"created_at":557,"published_at":558,"updated_at":559,"id":560,"uuid":54,"content":956,"slug":564,"full_slug":565,"sort_by_date":87,"position":102,"tag_list":957,"is_startpage":32,"parent_id":567,"meta_data":87,"group_id":568,"first_published_at":569,"release_id":87,"lang":107,"path":87,"alternates":958,"default_full_slug":87,"translated_slugs":87,"_stopResolving":34},{"_uid":562,"name":551,"component":563},[],[],{"name":110,"created_at":111,"published_at":112,"updated_at":113,"id":114,"uuid":115,"content":960,"slug":123,"full_slug":124,"sort_by_date":87,"position":102,"tag_list":963,"is_startpage":32,"parent_id":126,"meta_data":87,"group_id":127,"first_published_at":128,"release_id":87,"lang":107,"path":87,"alternates":964,"default_full_slug":87,"translated_slugs":87,"_stopResolving":34},{"_uid":117,"icon":961,"label":120,"theme":121,"component":122},{"id":87,"alt":87,"name":18,"focus":87,"title":87,"source":87,"filename":18,"copyright":87,"fieldtype":29,"meta_data":962},{},[],[],"peruvian-ceviche-of-andfjord-salmon","fr/website/recipes/peruvian-ceviche-of-andfjord-salmon","2023-06-04",-1650,[582],"7a3cbaaf-31da-42e1-89a6-5e6ca9a3e933","2023-06-03T14:00:28.394Z",[973,976,979,982],{"id":974,"name":794,"slug":965,"published":34,"full_slug":975,"is_folder":32,"parent_id":590},367599445,"no/website/recipes/peruvian-ceviche-of-andfjord-salmon",{"id":977,"name":794,"slug":965,"published":34,"full_slug":978,"is_folder":32,"parent_id":594},318209201,"en/website/recipes/peruvian-ceviche-of-andfjord-salmon",{"id":980,"name":794,"slug":965,"published":34,"full_slug":981,"is_folder":32,"parent_id":598},367599441,"pt/website/recipes/peruvian-ceviche-of-andfjord-salmon",{"id":983,"name":794,"slug":965,"published":34,"full_slug":984,"is_folder":32,"parent_id":602},367599443,"es/website/recipes/peruvian-ceviche-of-andfjord-salmon",{"name":986,"created_at":987,"published_at":988,"updated_at":989,"id":990,"uuid":991,"content":992,"slug":1171,"full_slug":1172,"sort_by_date":967,"position":1173,"tag_list":1174,"is_startpage":32,"parent_id":583,"meta_data":87,"group_id":1175,"first_published_at":1176,"release_id":87,"lang":107,"path":87,"alternates":1177,"default_full_slug":87,"translated_slugs":87},"Andfjord Salmon confit with potato puree and soy butter","2023-09-08T09:01:06.670Z","2023-11-29T08:30:10.844Z","2023-11-29T08:30:10.912Z",367599435,"785ee90d-4d5e-415f-b82b-77e5cc4e4a63",{"SEO":993,"_uid":998,"body":999,"excerpt":18,"component":553,"thumbnail":1154,"categories":1160,"summary_title":995,"newsletter_signup":63,"back_to_top_button":1165,"displayAnnouncement":32},{"_uid":994,"title":995,"plugin":15,"og_image":996,"og_title":995,"description":997,"twitter_image":18,"twitter_title":18,"og_description":997,"twitter_description":18},"98df1764-59fc-4c42-a639-fb8f1d6cfac9","Confit de saumon Andfjord Salmon avec purée de pommes de terre et beurre de soja ","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1685977607/Salmon/Recepies/WEB-andfjord-salmon-confit-recipe-premium-quality-norwegian-seafood-chef-atlantic-clear-conscience_mzv3lg.jpg","Le confisage est une technique qui consiste à immerger des aliments dans de l’huile ou de la graisse, et largement utilisée dans la cuisine française. Il est possible de confire à la fois la viande et le poisson. Aujourd’hui, le chef et influenceur gastronomique Finn-Erik Rognan prépare un plat avec une longe de saumon Andfjord Salmon. ","b92c413c-e177-4077-bf23-10000a592b8a",[1000,1007,1055,1064,1151],{"id":18,"_uid":1001,"ctas":1002,"text":997,"media":1003,"title":995,"useH1":34,"overlay":1006,"component":38,"content_alignment":339},"daeb1b4d-9a4d-434a-84dd-2946ba208906",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":622,"height":623,"source":18,"filename":1004,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":1005,"aspect_ratio":626,"is_external_url":32},"https://res.cloudinary.com/andfjord/video/upload/du_4,e_accelerate:-50,so_53.5/v1685696896/Videos/Matlaging%20med%20Finn-Erik%20Feb23/ConfitertLaks_16_9_wgxlki.mp4","Videos/Matlaging med Finn-Erik Feb23/ConfitertLaks_16_9_wgxlki",{"value":36,"plugin":37},{"id":18,"_uid":1008,"theme":67,"content":1009,"component":394,"vertical_padding":757},"5e98ac6c-50ff-4fb0-b8b6-4d85dff91263",{"type":71,"content":1010},[1011,1022,1033,1044],{"type":74,"content":1012},[1013,1018],{"text":1014,"type":78,"marks":1015},"« J’ai beaucoup travaillé en France et on m’a servi de nombreux plats confits délicieux. Je suis ravi de préparer du confit de saumon, qui sera accompagné d’une purée de pommes de terre de Laponie et d’un délicieux beurre de soja », explique Finn-Erik Rognan.",[1016],{"type":98,"attrs":1017},{"color":18},{"text":368,"type":78,"marks":1019},[1020],{"type":98,"attrs":1021},{"color":356},{"type":74,"content":1023},[1024,1029],{"text":1025,"type":78,"marks":1026},"La première chose à faire, c’est d’amener l’huile à la bonne température. Vous pouvez le faire au four, ou directement à la casserole avec un thermomètre numérique.",[1027],{"type":98,"attrs":1028},{"color":18},{"text":368,"type":78,"marks":1030},[1031],{"type":98,"attrs":1032},{"color":356},{"type":74,"content":1034},[1035,1040],{"text":1036,"type":78,"marks":1037},"« L’huile doit être chauffée à 38 °C. Ce n’est pas facile à faire au four, mais si vous y laissez une casserole d’huile à 50 °C pendant 30 minutes environ, c’est parfait. »",[1038],{"type":98,"attrs":1039},{"color":18},{"text":368,"type":78,"marks":1041},[1042],{"type":98,"attrs":1043},{"color":356},{"type":74,"content":1045},[1046,1051],{"text":1047,"type":78,"marks":1048},"Le saumon doit ensuite reposer dans l’huile pendant 20 minutes.",[1049],{"type":98,"attrs":1050},{"color":18},{"text":368,"type":78,"marks":1052},[1053],{"type":98,"attrs":1054},{"color":356},{"id":18,"_uid":1056,"asset":1057,"fluid":32,"theme":67,"caption":1063,"autoplay":32,"component":869},"567a6b5b-05de-4c56-81cb-2e45620cf0aa",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1058,"height":1059,"source":18,"filename":1060,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":1061,"aspect_ratio":1062,"is_external_url":32},8822,4962,"https://res.cloudinary.com/andfjord/image/upload/v1675087018/Salmon/Recepies/andfjord-10oppskrifter-maverixmedia-34_u9qt7a.jpg","Salmon/Recepies/andfjord-10oppskrifter-maverixmedia-34_u9qt7a",1.7779121322047562,"Confit de saumon Andfjord Salmon préparé par le chef Finn-Erik Rognan",{"id":18,"_uid":1065,"theme":67,"content":1066,"component":394,"vertical_padding":757},"a85dd43f-6ad5-4714-aa72-5bee48de8bd5",{"type":71,"content":1067},[1068,1079,1090,1101,1149],{"type":74,"content":1069},[1070,1075],{"text":1071,"type":78,"marks":1072},"Pendant que le saumon Andfjord Salmon repose, vous pouvez faire bouillir les pommes de terre pour la purée. Finn-Erik Rognan utilise des pommes de terre de Laponie. Après ébullition, il les écrase et les mélange avec du beurre, de la crème aigre et de la crème entière, ainsi qu’avec un peu de lait entier et de sel à doser à votre goût. Il prépare également un beurre de soja en guise de sauce.",[1073],{"type":98,"attrs":1074},{"color":18},{"text":368,"type":78,"marks":1076},[1077],{"type":98,"attrs":1078},{"color":356},{"type":74,"content":1080},[1081,1086],{"text":1082,"type":78,"marks":1083},"« Le beurre de soja est obtenu en faisant brunir du beurre et en y ajoutant un peu de sauce soja. J’incorpore des noix hachées au beurre, idéalement de pécan, mais les noisettes constituent également une bonne alternative. Pour avoir un peu de légumes verts dans mon assiette, je fais cuire des broccolinis à la vapeur, pendant trois minutes et couvercle posé, dans de l’eau salée à laquelle j’ai ajouté une petite quantité de beurre. »",[1084],{"type":98,"attrs":1085},{"color":18},{"text":368,"type":78,"marks":1087},[1088],{"type":98,"attrs":1089},{"color":356},{"type":74,"content":1091},[1092,1097],{"text":1093,"type":78,"marks":1094},"« On obtient un délicieux saumon Andfjord Salmon confit avec de savoureux accompagnements. C’est une excellente combinaison de cuisine française et norvégienne. »",[1095],{"type":98,"attrs":1096},{"color":18},{"text":368,"type":78,"marks":1098},[1099],{"type":98,"attrs":1100},{"color":356},{"type":488,"attrs":1102},{"id":1103,"body":1104},"e0aa6f07-4c23-4054-88fc-2dd1c5732151",[1105],{"_uid":1106,"component":494,"ingredients":1107,"method_items":1148,"method_title":18,"portion_title":545},"i-39a24fee-c7b4-41af-8c56-7c338056da24",[1108,1111,1116,1119,1123,1126,1129,1133,1137,1140,1143,1146],{"_uid":1109,"name":1110,"unit":505,"amount":506,"component":501},"3f5f9366-daa0-4a95-9394-09bdee923864","Longe de saumon Andfjord Salmon  ",{"_uid":1112,"name":1113,"unit":1114,"amount":1115,"component":501},"fb4796c9-4a53-4212-b49c-53981d454490","Huile neutre 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tacos from Sayulita – made with Andfjord Salmon ","2023-09-08T09:00:59.130Z","2023-11-29T08:30:10.512Z","2023-11-29T08:30:10.556Z",367599427,"e338dd54-b031-481a-a4ed-faa8703a1f9f",{"SEO":1198,"_uid":1203,"body":1204,"excerpt":18,"component":553,"thumbnail":1369,"categories":1370,"summary_title":1200,"newsletter_signup":63,"back_to_top_button":1375,"displayAnnouncement":32},{"_uid":1199,"title":1200,"plugin":15,"og_image":1201,"og_title":1200,"description":1202,"twitter_image":18,"twitter_title":18,"og_description":1202,"twitter_description":18},"c5e1b714-8d4e-4cf0-a3ad-159f557181f2","Tacos de Sayulita aux agrumes et au saumon Andfjord Salmon  ","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1675087025/Salmon/Recepies/andfjord-salmon-recipes-premium-quality-seafood-landbased-taco-chef-finn-erik-rognan.jpg","Sayulita est un beau petit village mexicain de surfeurs, situé sur la côte pacifique. C’est là-bas que le chef et influenceur gastronomique Finn-Erik Rognan a découvert un taco dégusté au petit-déjeuner. 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C’est cela que je veux recréer avec le saumon Andfjord Salmon », explique Finn-Erik Rognan.",[1223],{"type":98,"attrs":1224},{"color":18},{"text":368,"type":78,"marks":1226},[1227],{"type":98,"attrs":1228},{"color":356},{"type":74,"content":1230},[1231,1236],{"text":1232,"type":78,"marks":1233},"Pour ce plat, il utilise une longe de saumon Andfjord Salmon, qu’il fait d’abord mariner avec du citron et un assaisonnement pour taco, puis qu’il laisse reposer au réfrigérateur pendant 15 minutes. Pendant que le poisson marine, le chef commence à préparer la salade d’agrumes qu’il servira avec le saumon dans des tacos croustillants.",[1234],{"type":98,"attrs":1235},{"color":18},{"text":368,"type":78,"marks":1237},[1238],{"type":98,"attrs":1239},{"color":356},{"type":358,"attrs":1241,"content":1242},{"level":360},[1243,1248],{"text":1244,"type":78,"marks":1245},"Faire ses propres tacos",[1246],{"type":98,"attrs":1247},{"color":18},{"text":368,"type":78,"marks":1249},[1250],{"type":98,"attrs":1251},{"color":356},{"type":74,"content":1253},[1254,1259],{"text":1255,"type":78,"marks":1256},"« Pour la salade d’agrumes, j’utilise des suprêmes d’orange. Je les coupe et les mélange avec des cubes d’avocat, de l’oignon rouge haché, du jus de citron vert, du piment jalapeño mariné et un peu d’huile et de sel. On obtient une délicieuse salade fraîche et délicieuse aux belles couleurs. »",[1257],{"type":98,"attrs":1258},{"color":18},{"text":368,"type":78,"marks":1260},[1261],{"type":98,"attrs":1262},{"color":356},{"id":18,"_uid":1264,"asset":1265,"fluid":32,"theme":67,"caption":1271,"autoplay":32,"component":869},"bd9d728c-e1ab-488e-8471-38aa62cbc2cb",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1266,"height":1267,"source":18,"filename":1268,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":1269,"aspect_ratio":1270,"is_external_url":32},8529,4798,"https://res.cloudinary.com/andfjord/image/upload/v1675087032/Salmon/Recepies/andfjord-salmon-taco-recipe-chef-finn-erik-rognan-norwegian-premium-quality-seafood.jpg","Salmon/Recepies/andfjord-salmon-taco-recipe-chef-finn-erik-rognan-norwegian-premium-quality-seafood",1.7776156731971655,"La crème aigre sur le taco vient donner la touche finale",{"id":18,"_uid":1273,"theme":67,"content":1274,"component":394,"vertical_padding":757},"9f75ee87-df96-4f9a-a534-46e8c4331dbc",{"type":71,"content":1275},[1276,1287,1298,1309,1364],{"type":74,"content":1277},[1278,1283],{"text":1279,"type":78,"marks":1280},"« Faire soi-même des tacos, c’est plus simple qu’on ne le pense. Pour cela, faites frire de petites tortillas de maïs dans de l’huile bouillante jusqu’à ce qu’elles deviennent croustillantes. Vous pouvez leur donner une forme repliée en les plaçant autour d’un petit rouleau à pâtisserie ou d’un autre objet de la même épaisseur. »",[1281],{"type":98,"attrs":1282},{"color":18},{"text":368,"type":78,"marks":1284},[1285],{"type":98,"attrs":1286},{"color":356},{"type":74,"content":1288},[1289,1294],{"text":1290,"type":78,"marks":1291},"N’oublions pas la garniture de crème aigre, à placer sur le taco. Finn-Erik Rognan préfère la préparer avec de la crème aigre de Røros, mais un autre type de crème aigre fonctionnera, évidemment, tout aussi bien.",[1292],{"type":98,"attrs":1293},{"color":18},{"text":368,"type":78,"marks":1295},[1296],{"type":98,"attrs":1297},{"color":356},{"type":74,"content":1299},[1300,1305],{"text":1301,"type":78,"marks":1302},"« Je prépare le tout en mélangeant de la crème aigre avec de l’ail et de l’oignon en poudre, de la mayonnaise et de la ciboulette fraîche et finement hachée. Placez le saumon dans le taco, garnissez celui-ci de salade et ajoutez le mélange de crème aigre et de coriandre fraîche. Vous obtenez un en-cas que vous pouvez déguster aussi bien au petit-déjeuner qu’à un autre moment de la journée. Ma préférence va toutefois au réveil », conclut Finn-Erik Rognan en souriant.",[1303],{"type":98,"attrs":1304},{"color":18},{"text":368,"type":78,"marks":1306},[1307],{"type":98,"attrs":1308},{"color":356},{"type":488,"attrs":1310},{"id":1311,"body":1312},"1e003661-c55b-4bed-b7c1-89cbaf604b66",[1313],{"_uid":1314,"component":494,"ingredients":1315,"method_items":1363,"method_title":18,"portion_title":545},"i-3ecac7d1-729a-46eb-8e42-066c489be351",[1316,1319,1322,1325,1329,1332,1335,1338,1340,1343,1346,1348,1351,1354,1357,1360],{"_uid":1317,"name":1318,"unit":505,"amount":506,"component":501},"a07e5fc5-00e8-4fc9-b481-e1ffffe85434","Saumon Andfjord Salmon ",{"_uid":1320,"name":1321,"unit":18,"amount":500,"component":501},"02b942cd-d5ea-444c-af6d-19b76c49ca49","Petites tortillas de maïs ",{"_uid":1323,"name":1324,"unit":1114,"amount":1115,"component":501},"072e2fb5-b0b0-40ae-a252-c39cb357ef9c","Huile de 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Andfjord Salmon with mustard sauce and pearl couscous","2023-09-08T09:00:52.504Z","2023-11-29T08:30:10.197Z","2023-11-29T08:30:10.245Z",367599420,"273256f9-b3ab-49b7-95a6-8c0df655a1ca",{"SEO":1408,"_uid":1413,"body":1414,"excerpt":18,"component":553,"thumbnail":1550,"categories":1551,"summary_title":1410,"newsletter_signup":63,"back_to_top_button":1556,"displayAnnouncement":32},{"_uid":1409,"title":1410,"plugin":15,"og_image":1411,"og_title":1410,"description":1412,"twitter_image":18,"twitter_title":18,"og_description":1412,"twitter_description":18},"67bdb21e-825a-4bfa-ad3d-77ac7dcf4bfd","Saumon Andfjord Salmon au yakitori avec sauce à la moutarde et couscous perlé ","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1675087036/Salmon/Recepies/andfjord-salmon-recipes-grill-premium-quality-seafood-norway-norwegian-chef-finn-erik-rognan.jpg","Griller le saumon, ce n’est jamais une mauvaise idée, et vous pouvez le faire toute l’année, dedans comme dehors. Le chef et influenceur gastronomique Finn-Erik Rognan nous prépare un plat qu’il qualifie de simple, en mettant fortement l’accent sur les ingrédients et en utilisant un yakitori, un grill japonais d’intérieur. 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Il en existe de nombreuses tailles différentes. Ici, le chef a choisi un format suffisamment petit pour tenir sur un plan de travail. Idéalement, on le place directement sur la table lors du service. « Le yakitori est particulièrement populaire au Japon, d’où il est originaire ». Le chef met un peu d’huile et de sel sur le poisson, puis fait griller celui-ci pendant cinq minutes sur le gril chaud.",[1457],{"type":98,"attrs":1458},{"color":18},{"text":368,"type":78,"marks":1460},[1461],{"type":98,"attrs":1462},{"color":356},{"type":74,"content":1464},[1465,1470],{"text":1466,"type":78,"marks":1467},"« Dans de nombreux endroits en Asie, il est courant de placer un gril très chaud sur la table et de laisser les gens cuire eux-mêmes la viande et les légumes. 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Cependant, l’activité de Kvitnes Gård a fini par décliner et la ferme, tombée en ruine, a disparu de la famille Ellingsen.",[1678],{"type":98,"attrs":1679},{"color":18},{"type":74,"content":1681},[1682],{"text":1683,"type":78,"marks":1684},"« Aujourd’hui, nous faisons revivre le dynamisme créatif de Christoffer et nous nous engageons à être tout aussi ambitieux que lui », explique le chef.",[1685],{"type":98,"attrs":1686},{"color":18},{"type":358,"attrs":1688,"content":1689},{"level":360},[1690],{"text":1691,"type":78,"marks":1692},"Restaurants étoilés au Guide Michelin",[1693],{"type":98,"attrs":1694},{"color":18},{"type":74,"content":1696},[1697],{"text":1698,"type":78,"marks":1699},"Longtemps, Halvar Ellingsen n’a pas su qu’il avait des racines à Kvitnes Gård. Pendant de longues journées particulièrement intenses, il a travaillé dans les célèbres restaurants Bagatelle et Ylajali à Oslo, étoilés au Guide Michelin. 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À peu près au même moment, la famille qui est aujourd’hui propriétaire de Kvitnes Gård l’a contacté. On connaît la suite : près de deux cents ans plus tard, un autre Ellingsen, visionnaire et agriculteur, est à nouveau aux commandes, au même endroit, d’un restaurant qui fait, une fois encore, venir les gens de loin.",[1720],{"type":98,"attrs":1721},{"color":18},{"type":74,"content":1723},[1724],{"text":1725,"type":78,"marks":1726},"« En tant que chef, mes convictions ont évolué. La nourriture que nous servons doit raconter une histoire. Il doit y avoir un sens derrière tout ce qui se trouve dans l’assiette. Le moment était venu de franchir le pas et de rentrer chez moi.»",[1727],{"type":98,"attrs":1728},{"color":18},{"type":74,"content":1730},[1731],{"text":1732,"type":78,"marks":1733},"« Regarde, là-bas, ce petit agneau ! », s’amuse Halvar Ellingsen en montrant l’animal du doigt et en portant son jeune fils dans ses bras. 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D’ailleurs, tout le monde doit mettre la main à la pâte, serveurs et cuisiniers compris.",[1749],{"type":98,"attrs":1750},{"color":18},{"id":18,"_uid":1752,"asset":1753,"fluid":34,"theme":18,"caption":18,"autoplay":32,"component":869},"d2c3e2d0-5a2e-4a2a-b385-174f193027fc",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1477,"height":399,"source":18,"filename":1754,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":1755,"aspect_ratio":1756,"is_external_url":32},"https://res.cloudinary.com/andfjord/image/upload/v1682675756/People/andfjord-salmon-kvitnes-gaard-michelin-restaurant-chef-halvar-ellingsen-invest.jpg","People/andfjord-salmon-kvitnes-gaard-michelin-restaurant-chef-halvar-ellingsen-invest",1.5,{"id":18,"_uid":1758,"theme":67,"content":1759,"component":394,"vertical_padding":654},"bdd4404b-06f8-40b5-9a58-4d841875834f",{"type":71,"content":1760},[1761,1768,1775,1782,1789,1797,1804],{"type":74,"content":1762},[1763],{"text":1764,"type":78,"marks":1765},"« Nous ne gérons pas seulement un restaurant et un hôtel. Nous gérons une ferme. Nous essayons d’être les plus autosuffisants possible et ce sont les environs et la ferme qui déterminent ce que nous avons au menu. C’est la nature qui décide et, comme on le sait, la nature est intransigeante. »",[1766],{"type":98,"attrs":1767},{"color":18},{"type":74,"content":1769},[1770],{"text":1771,"type":78,"marks":1772},"Halvar Ellingsen est tout aussi intransigeant. Chacun des vingt employés, cuisiniers et serveurs participe à la vie de la ferme, en prenant soin des animaux, en désherbant, en semant et en plantant. Selon lui, tous doivent jouer un rôle.",[1773],{"type":98,"attrs":1774},{"color":18},{"type":74,"content":1776},[1777],{"text":1778,"type":78,"marks":1779},"C’est une ferme du nord de la Norvège sans prétention, mais belle, authentique et chargée d’histoire. Ici, la nourriture pourrait difficilement être plus locale : la distance entre le potager et la cuisine est infime.",[1780],{"type":98,"attrs":1781},{"color":18},{"type":74,"content":1783},[1784],{"text":1785,"type":78,"marks":1786},"« Nous ne masquons pas nos ingrédients derrière trop de complexité, des mousses et d’autres techniques du genre. Chez nous, un céleri doit ressembler à un céleri. Son goût est plus que suffisant en lui-même. On ne fait que parler de durabilité, mais il est plus que temps de la mettre vraiment en pratique », déclare le chef, en nous montrant la belle étendue fertile située entre la ferme et la mer.",[1787],{"type":98,"attrs":1788},{"color":18},{"type":358,"attrs":1790,"content":1791},{"level":360},[1792],{"text":1793,"type":78,"marks":1794},"– Kvitnes Gård évoluera encore et toujours",[1795],{"type":98,"attrs":1796},{"color":18},{"type":74,"content":1798},[1799],{"text":1800,"type":78,"marks":1801},"Halvar Ellingsen gratte affectueusement un charmant petit porc laineux, et grognant, derrière l’oreille.",[1802],{"type":98,"attrs":1803},{"color":18},{"type":74,"content":1805},[1806],{"text":1807,"type":78,"marks":1808},"« Ici, nous avons nos propres porcs laineux. Ils fournissent une nourriture d’exception. Leur viande est rouge et ne ressemble pas à du porc ordinaire. »",[1809],{"type":98,"attrs":1810},{"color":18},{"id":18,"_uid":1812,"asset":1813,"fluid":34,"theme":18,"caption":18,"autoplay":32,"component":869},"84a7e28d-4ded-4276-b196-caf70bf0ffb3",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1814,"height":1815,"source":18,"filename":1816,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":1817,"aspect_ratio":1818,"is_external_url":32},9335,6223,"https://res.cloudinary.com/andfjord/image/upload/v1688030389/People/andfjord-salmon-kvitnes-gaard-chef-halvar-ellingsen-invest-investor-atlantic-seafood.jpg","People/andfjord-salmon-kvitnes-gaard-chef-halvar-ellingsen-invest-investor-atlantic-seafood",1.5000803470994697,{"id":18,"_uid":1820,"theme":67,"content":1821,"component":394,"vertical_padding":654},"dddb3dc0-64b3-480d-9a57-2faca0d30ccd",{"type":71,"content":1822},[1823,1830,1837,1844,1851,1858,1865],{"type":74,"content":1824},[1825],{"text":1826,"type":78,"marks":1827},"Même les légumes sont incroyables.",[1828],{"type":98,"attrs":1829},{"color":18},{"type":74,"content":1831},[1832],{"text":1833,"type":78,"marks":1834},"« Le soleil ne se couche pas en été, ce qui permet aux légumes de développer encore plus de saveur. »",[1835],{"type":98,"attrs":1836},{"color":18},{"type":74,"content":1838},[1839],{"text":1840,"type":78,"marks":1841},"On dit que la ville espagnole de Saint-Sébastien est celle qui compte le plus grand nombre de restaurants étoilés par habitant au monde. Beaucoup estiment que le Guide Michelin a fait une grosse erreur en ne faisant pas le voyage jusqu’ici, à 200 kilomètres au nord du cercle polaire arctique. Même si Kvitnes Gård n’avait qu’une seule étoile, le village idyllique de Kvitnes, avec ses 400 âmes, battrait en effet Saint-Sébastien à plate couture.",[1842],{"type":98,"attrs":1843},{"color":18},{"type":74,"content":1845},[1846],{"text":1847,"type":78,"marks":1848},"Néanmoins, l’obtention d’une étoile n’est pas l’objectif principal du chef cuisinier.",[1849],{"type":98,"attrs":1850},{"color":18},{"type":74,"content":1852},[1853],{"text":1854,"type":78,"marks":1855},"« Bien sûr, nous serions ravis de recevoir une visite du Guide rouge, mais ce que nous voulons avant tout, c’est offrir un très bon restaurant à nos clients.»",[1856],{"type":98,"attrs":1857},{"color":18},{"type":74,"content":1859},[1860],{"text":1861,"type":78,"marks":1862},"Pour finir, il ajoute la chose suivante :",[1863],{"type":98,"attrs":1864},{"color":18},{"type":74,"content":1866},[1867],{"text":1868,"type":78,"marks":1869},"« Je cherche à créer quelque chose. Et ici, nous pouvons créer quelque chose qui ne prendra jamais fin. Kvitnes Gård évoluera encore et toujours. »",[1870],{"type":98,"attrs":1871},{"color":18},{"id":18,"_uid":1873,"link":1874,"theme":18,"title":551,"filters":32,"category":54,"LinkLabel":55,"component":47,"pagination":32,"displaySecondRow":34},"ec609f00-b5d6-4b55-9f9c-ee55b79deb2d",{"id":549,"url":18,"linktype":43,"fieldtype":44,"cached_url":550},{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1814,"height":1815,"source":18,"filename":1816,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":1817,"aspect_ratio":1818,"is_external_url":32},[1877],{"name":1878,"created_at":557,"published_at":1879,"updated_at":1880,"id":1881,"uuid":46,"content":1882,"slug":1884,"full_slug":1885,"sort_by_date":87,"position":1886,"tag_list":1887,"is_startpage":32,"parent_id":567,"meta_data":87,"group_id":1888,"first_published_at":1889,"release_id":87,"lang":107,"path":87,"alternates":1890,"default_full_slug":87,"translated_slugs":87,"_stopResolving":34},"Chefs et restaurateurs","2023-11-23T21:48:47.363Z","2023-11-23T21:48:47.386Z",366368916,{"_uid":1883,"name":1878,"component":563},"4a1ef257-67ad-4019-96d6-8d4ae65eeac0","chefs-restaurants","fr/website/data-items/categories/chefs-restaurants",-20,[],"7352491a-c6ed-40fd-b542-1c1cddcad6e3","2023-07-11T13:53:11.201Z",[],"The star chef who moved back home to become a farmer ",{"name":110,"created_at":111,"published_at":112,"updated_at":113,"id":114,"uuid":115,"content":1893,"slug":123,"full_slug":124,"sort_by_date":87,"position":102,"tag_list":1896,"is_startpage":32,"parent_id":126,"meta_data":87,"group_id":127,"first_published_at":128,"release_id":87,"lang":107,"path":87,"alternates":1897,"default_full_slug":87,"translated_slugs":87,"_stopResolving":34},{"_uid":117,"icon":1894,"label":120,"theme":121,"component":122},{"id":87,"alt":87,"name":18,"focus":87,"title":87,"source":87,"filename":18,"copyright":87,"fieldtype":29,"meta_data":1895},{},[],[],"the-star-chef-who-moved-back-home-to-become-a-farmer","fr/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer","2023-06-29",10,[1903,582],"News","cb2e6cde-68a4-4b92-b7b5-704234f781dd","2023-06-29T08:40:00.000Z",[1907,1910,1913,1916],{"id":1908,"name":1624,"slug":1898,"published":34,"full_slug":1909,"is_folder":32,"parent_id":151},366367963,"es/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer",{"id":1911,"name":1624,"slug":1898,"published":34,"full_slug":1912,"is_folder":32,"parent_id":147},366367965,"no/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer",{"id":1914,"name":1624,"slug":1898,"published":34,"full_slug":1915,"is_folder":32,"parent_id":156},366367961,"pt/website/chefes-e-restaurantes/the-star-chef-who-moved-back-home-to-become-a-farmer",{"id":1917,"name":1624,"slug":1898,"published":34,"full_slug":1918,"is_folder":32,"parent_id":143},333135196,"en/website/chefs-and-restaurants/the-star-chef-who-moved-back-home-to-become-a-farmer",{"name":1920,"created_at":1921,"published_at":1922,"updated_at":1923,"id":1924,"uuid":1925,"content":1926,"slug":2292,"full_slug":2293,"sort_by_date":967,"position":2294,"tag_list":2295,"is_startpage":32,"parent_id":136,"meta_data":87,"group_id":2296,"first_published_at":2297,"release_id":87,"lang":107,"path":87,"alternates":2298,"default_full_slug":87,"translated_slugs":87},"World champion chef Øyvind Bøe Dalelv: Vesterålen created my identity as a chef","2023-09-06T09:16:45.568Z","2023-11-30T07:53:33.001Z","2023-11-30T07:53:33.062Z",366368006,"5df790e6-cd22-4239-9211-dae2a1840294",{"SEO":1927,"_uid":1932,"body":1933,"excerpt":18,"component":553,"thumbnail":2280,"categories":2281,"summary_title":1920,"newsletter_signup":63,"back_to_top_button":2286,"displayAnnouncement":32},{"_uid":1928,"title":1929,"plugin":15,"og_image":1930,"og_title":1929,"description":1931,"twitter_image":18,"twitter_title":18,"og_description":1931,"twitter_description":18},"0d640d35-c6ea-4aed-9523-22c9cd2045e5","Øyvind Bøe Dalelv, un chef champion du monde au style dicté par l’archipel des Vesterålen ","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1669051964/Salmon/Michaels/andfjord_salmon_landbased_seafood_norwegian_norway_michaels_oyvind-boe-dalelv_chef.jpg","Øyvind Bøe Dalelv a grandi avec le saumon dans l’archipel des Vesterålen. Grâce à ce poisson et en revisitant mieux les tapas que les Espagnols eux-mêmes, il a décroché deux titres mondiaux. ","c3ef5bc0-4297-49c9-b048-d38b6da63f86",[1934,1941,1985,1993,2033,2039,2100,2109,2163,2169,2276],{"id":18,"_uid":1935,"ctas":1936,"text":1937,"media":1938,"title":1939,"useH1":34,"overlay":1940,"component":38,"content_alignment":339},"5b1739cd-8401-4c06-8dda-151da17d8766",[],"Øyvind Bøe Dalelv a grandi avec le saumon dans l’archipel des Vesterålen. Grâce à ce poisson et en revisitant mieux les tapas que les Espagnols eux-mêmes, il a décroché deux titres mondiaux.",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":27,"height":28,"source":18,"filename":16,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":30,"aspect_ratio":31,"is_external_url":32},"Øyvind Bøe Dalelv, un chef champion du monde au style dicté par l’archipel des Vesterålen",{"value":36,"plugin":37},{"id":18,"_uid":1942,"theme":67,"content":1943,"component":394,"vertical_padding":757},"93111397-8854-4c1a-a32f-4a2ebf5dde94",{"type":71,"content":1944},[1945,1951,1958,1978],{"type":74,"content":1946},[1947],{"text":1948,"type":78,"marks":1949},"Michaels, Oslo",[1950],{"type":184},{"type":74,"content":1952},[1953],{"text":1954,"type":78,"marks":1955},"L’archipel des Vesterålen s’étend de l’île d’Andøya, au nord, jusqu’aux Lofoten, au sud. La région abrite des montagnes spectaculaires, des fjords étroits et des paysages arctiques qui fournissent les ingrédients d’une nourriture à l’état brut, totalement nordique et traditionnelle. Tous ceux qui grandissent ici ne peuvent pas échapper à la proximité avec les rivières, la mer et les trésors culinaires qui s’y trouvent.",[1956],{"type":98,"attrs":1957},{"color":18},{"type":74,"content":1959},[1960,1965,1973],{"text":1961,"type":78,"marks":1962},"« Je suis né et j’ai grandi avec le saumon. Des enclos à saumon se trouvaient juste devant la fenêtre de mon salon. Là-bas, on mange du saumon presque tous les jours », explique Øyvind Bøe Dalelv, chef cuisinier du célèbre restaurant ",[1963],{"type":98,"attrs":1964},{"color":18},{"text":1966,"type":78,"marks":1967},"Michaels",[1968,1971],{"type":83,"attrs":1969},{"href":1970,"uuid":87,"anchor":87,"target":88,"linktype":1665},"https://michaels.no/",{"type":98,"attrs":1972},{"color":18},{"text":1974,"type":78,"marks":1975}," à Oslo.",[1976],{"type":98,"attrs":1977},{"color":18},{"type":74,"content":1979},[1980],{"text":1981,"type":78,"marks":1982},"Pendant ses jeunes années, il allait pêcher le saumon sauvage dès qu’il le pouvait, et de préférence avec l’actuel directeur général d’Andfjord Salmon, Martin Rasmussen. Tous deux viennent du petit village de Blokken, situé à seulement quelques encablures d’une pépite gastronomique, Kvitnes Gård, et presque entièrement entouré par des enclos à saumon.",[1983],{"type":98,"attrs":1984},{"color":18},{"id":18,"_uid":1986,"asset":1987,"fluid":32,"theme":18,"caption":1992,"autoplay":32,"component":869},"6229dd06-1868-4174-89ef-49cb20a617d3",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1988,"height":1989,"source":18,"filename":1990,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":1991,"aspect_ratio":626,"is_external_url":32},5472,3078,"https://res.cloudinary.com/andfjord/image/upload/v1669051970/Salmon/Michaels/andfjord-salmon_chef-oyvind-boe-dalelv_michaels_oslo_Norway_seafood_landbased.jpg","Salmon/Michaels/andfjord-salmon_chef-oyvind-boe-dalelv_michaels_oslo_Norway_seafood_landbased","Le chef Øyvind Bøe Dalelv dans son restaurant, Michaels, à Oslo",{"id":18,"_uid":1994,"theme":67,"content":1995,"component":394,"vertical_padding":654},"9da63f92-70f8-4ef5-9110-68d2d1cac0de",{"type":71,"content":1996},[1997,2004,2011,2019,2026],{"type":74,"content":1998},[1999],{"text":2000,"type":78,"marks":2001},"« Je sais comment fonctionne l’élevage du saumon, mais également la pêche en solo. J’ai donc un lien fort avec le saumon atlantique. C’est dû au fait d’avoir grandi ici. »",[2002],{"type":98,"attrs":2003},{"color":18},{"type":74,"content":2005},[2006],{"text":2007,"type":78,"marks":2008},"Le chef ajoute que la nature de l’archipel des Vesterålen a contribué à forger son identité de cuisinier, en le faisant se passionner pour les saveurs pures et authentiques de la montagne et de la mer.",[2009],{"type":98,"attrs":2010},{"color":18},{"type":358,"attrs":2012,"content":2013},{"level":360},[2014],{"text":2015,"type":78,"marks":2016},"Dès l’enfance",[2017],{"type":98,"attrs":2018},{"color":18},{"type":74,"content":2020},[2021],{"text":2022,"type":78,"marks":2023},"Inspirée par son père, l’idée de gagner sa vie en cuisinant des plats d’exception lui a toujours trotté dans la tête. Cependant, le fait de remporter un championnat du monde de tapas était loin d’être acquis.",[2024],{"type":98,"attrs":2025},{"color":18},{"type":74,"content":2027},[2028],{"text":2029,"type":78,"marks":2030},"« Ma carrière culinaire a débuté dans mon enfance. Tout a commencé à la maison, dans la cuisine, avec ma mère et mon père. Comme mon père était chef, j’ai travaillé dans un restaurant dès l’âge de 14 ou 15 ans, au nettoyage et à la plonge. Tout s’est déclenché il y a très longtemps, puis les choses ont évolué à partir de là. »",[2031],{"type":98,"attrs":2032},{"color":18},{"id":18,"_uid":2034,"asset":2035,"fluid":32,"theme":18,"caption":2038,"autoplay":32,"component":869},"10145823-5f67-42b7-9c86-ac71a5c7e930",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1988,"height":1989,"source":18,"filename":2036,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":2037,"aspect_ratio":626,"is_external_url":32},"https://res.cloudinary.com/andfjord/image/upload/v1669051965/Salmon/Michaels/andfjord-salmon_norway_norwegian-seafood_chef-oyvind-boe-dalelv_Michaels_andoy.jpg","Salmon/Michaels/andfjord-salmon_norway_norwegian-seafood_chef-oyvind-boe-dalelv_Michaels_andoy","Le chef Øyvind Bøe Dalelv et le PDG d’Andfjord Salmon, Martin Rasmussen",{"id":18,"_uid":2040,"theme":67,"content":2041,"component":394,"vertical_padding":757},"a3da42dc-5fd1-4746-8d67-39f4cce5af6e",{"type":71,"content":2042},[2043,2050,2057,2064,2071,2078,2085,2093],{"type":74,"content":2044},[2045],{"text":2046,"type":78,"marks":2047},"Un jour de 2017, le téléphone sonne. À l’autre bout du fil, le représentant, en Espagne, du Conseil norvégien des produits de la mer:",[2048],{"type":98,"attrs":2049},{"color":18},{"type":74,"content":2051},[2052],{"text":2053,"type":78,"marks":2054},"« Bonjour Øyvind. Pourriez-vous participer aux championnats du monde de tapas dans deux ou trois semaines ? »",[2055],{"type":98,"attrs":2056},{"color":18},{"type":74,"content":2058},[2059],{"text":2060,"type":78,"marks":2061},"« Dans deux ou trois semaines ? Impossible, c’est bien trop proche !  »",[2062],{"type":98,"attrs":2063},{"color":18},{"type":74,"content":2065},[2066],{"text":2067,"type":78,"marks":2068},"« Mais vous devez absolument participer ! »",[2069],{"type":98,"attrs":2070},{"color":18},{"type":74,"content":2072},[2073],{"text":2074,"type":78,"marks":2075},"C’est comme ça que cela s’est passé.",[2076],{"type":98,"attrs":2077},{"color":18},{"type":74,"content":2079},[2080],{"text":2081,"type":78,"marks":2082},"Øyvind Bøe Dalelv, qui a toujours fait preuve d’audace, a accepté de relever le défi. 35 pays étaient en lice, et tous proposaient leurs meilleurs produits. Le Japon, par exemple, a bien évidemment misé sur le bœuf wagyu.",[2083],{"type":98,"attrs":2084},{"color":18},{"type":358,"attrs":2086,"content":2087},{"level":360},[2088],{"text":2089,"type":78,"marks":2090},"L’Espagne reléguée à la deuxième place",[2091],{"type":98,"attrs":2092},{"color":18},{"type":74,"content":2094},[2095],{"text":2096,"type":78,"marks":2097},"« Car les délais étaient si courts, j’ai dû improviser un peu. J’ai porté mon choix sur la morue de Norvège. Je l’ai cuisinée avec beaucoup de crème et de beurre, puis j’ai farci des topinambours de Tromsø à l’aide de cette préparation, avant de frire le tout », raconte le chef au sujet du plat qu’il a élaboré pour la finale.",[2098],{"type":98,"attrs":2099},{"color":18},{"id":18,"_uid":2101,"asset":2102,"fluid":32,"theme":18,"caption":2108,"autoplay":32,"component":869},"2a22df1a-1a3b-4e7e-ac86-8fd9522353df",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":2103,"height":2104,"source":18,"filename":2105,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":2106,"aspect_ratio":2107,"is_external_url":32},11318,6756,"https://res.cloudinary.com/andfjord/image/upload/v1669051980/Salmon/Michaels/andfjord-salmon_sashimi_seafood_landbased_norwegian_chef-oyvind-boe-dalelv_micahels-restaurant-near-me.jpg","Salmon/Michaels/andfjord-salmon_sashimi_seafood_landbased_norwegian_chef-oyvind-boe-dalelv_micahels-restaurant-near-me",1.6752516281823564,"Tartare de saumon Andfjord Salmon extra simple du chef Øyvind Bøe Dalelv",{"id":18,"_uid":2110,"theme":67,"content":2111,"component":394,"vertical_padding":757},"95545ef1-27df-43b6-a793-e8cc11b9e1e0",{"type":71,"content":2112},[2113,2120,2127,2134,2141,2149,2156],{"type":74,"content":2114},[2115],{"text":2116,"type":78,"marks":2117},"C’est à la morue norvégienne et à un jeune des Vesterålen qu’est revenue la victoire. On raconte que le chef espagnol, arrivé deuxième, ne s’est pas rendu à la fête qui a suivi la cérémonie, ce soir-là.",[2118],{"type":98,"attrs":2119},{"color":18},{"type":74,"content":2121},[2122],{"text":2123,"type":78,"marks":2124},"Øyvind Bøe Dalelv n’était cependant pas complètement inexpérimenté. Sacré champion du monde au Championnat du monde des jeunes chefs de 2011, il a aussi remporté la Coupe du Roi de Norvège et le Championnat nordique, et a travaillé dans des restaurants prestigieux comme Statholdergaarden et Eik.",[2125],{"type":98,"attrs":2126},{"color":18},{"type":74,"content":2128},[2129],{"text":2130,"type":78,"marks":2131},"« Devenir champion du monde est l’un des événements les plus importants que vous puissiez vivre. »",[2132],{"type":98,"attrs":2133},{"color":18},{"type":74,"content":2135},[2136],{"text":2137,"type":78,"marks":2138},"Par contre, à ceux qui espèrent qu’il remportera encore plus de titres, le cuisinier répond que cette période est définitivement derrière lui.",[2139],{"type":98,"attrs":2140},{"color":18},{"type":358,"attrs":2142,"content":2143},{"level":360},[2144],{"text":2145,"type":78,"marks":2146},"Plus de compétitions mondiales ?",[2147],{"type":98,"attrs":2148},{"color":18},{"type":74,"content":2150},[2151],{"text":2152,"type":78,"marks":2153},"« Les compétitions, c’est fini. Dorénavant, je vais me concentrer sur l’ouverture de restaurants et la formation des jeunes talents. Je veux aider d’autres chefs en herbe à s’épanouir. C'est très motivant. »",[2154],{"type":98,"attrs":2155},{"color":18},{"type":74,"content":2157},[2158],{"text":2159,"type":78,"marks":2160},"Aujourd’hui, il est chef cuisinier chez Michaels, un établissement gastronomique de premier plan situé dans une ancienne usine de transformation du quartier Briskeby, à Oslo.",[2161],{"type":98,"attrs":2162},{"color":18},{"id":18,"_uid":2164,"asset":2165,"fluid":32,"theme":18,"caption":2168,"autoplay":32,"component":869},"a1c914b8-b9e8-44ca-8759-54fa3c12a9a3",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1988,"height":1989,"source":18,"filename":2166,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":2167,"aspect_ratio":626,"is_external_url":32},"https://res.cloudinary.com/andfjord/image/upload/v1669051962/Salmon/Michaels/andfjord-salmon-norway-atlantic-fjords-michaels-oyvind-boe-dalelv-food.jpg","Salmon/Michaels/andfjord-salmon-norway-atlantic-fjords-michaels-oyvind-boe-dalelv-food","Le champion du monde de tapas, Øyvind Bøe Dalelv",{"id":18,"_uid":2170,"theme":67,"content":2171,"component":394,"vertical_padding":757},"70bf461f-8984-41e0-8e6c-44a8ebe53709",{"type":71,"content":2172},[2173,2180,2187,2195,2202,2209,2255,2262,2269],{"type":74,"content":2174},[2175],{"text":2176,"type":78,"marks":2177},"« Chez Michaels, je veux que les clients soient satisfaits et que ceux qui y travaillent se sentent bien. C’est un restaurant où tout le monde peut aller. Il ne s’adresse pas uniquement aux habitants de la partie ouest et huppée d’Oslo, mais à toute la ville. Les clients sont invités à venir vivre une expérience fantastique, en dégustant des boissons et des plats délicieux. Ils peuvent même y célébrer des fêtes. »",[2178],{"type":98,"attrs":2179},{"color":18},{"type":74,"content":2181},[2182],{"text":2183,"type":78,"marks":2184},"En revanche, Øyvind Bøe Dalelv voyage encore régulièrement pour trouver l’inspiration, et notamment à Barcelone où se trouvent les meilleurs restaurants de tapas de la planète.",[2185],{"type":98,"attrs":2186},{"color":18},{"type":358,"attrs":2188,"content":2189},{"level":360},[2190],{"text":2191,"type":78,"marks":2192},"Campeonato Mundial de Tapas",[2193],{"type":98,"attrs":2194},{"color":18},{"type":74,"content":2196},[2197],{"text":2198,"type":78,"marks":2199},"« Quand vous êtes chef, vous n’avez jamais fini d’apprendre. J’adore Barcelone et j’y vais une ou deux fois par an. C’est un impératif. J’y étais l’été dernier, et je me suis rendu dans les restaurants qui servent les meilleures tapas. »",[2200],{"type":98,"attrs":2201},{"color":18},{"type":74,"content":2203},[2204],{"text":2205,"type":78,"marks":2206},"Quels sont ces restaurants?",[2207],{"type":98,"attrs":2208},{"color":18},{"type":74,"content":2210},[2211,2216,2220,2231,2237,2239,2248,2253],{"text":2212,"type":78,"marks":2213},"« Cal Pep est l’un de mes préférés. C’est le plus authentique, avec le ",[2214],{"type":98,"attrs":2215},{"color":356},{"text":482,"type":78,"marks":2217},[2218],{"type":98,"attrs":2219},{"color":87},{"text":2221,"type":78,"marks":2222},"Bar ",[2223,2227,2229],{"type":83,"attrs":2224},{"href":2225,"uuid":87,"anchor":87,"target":2226,"linktype":1665},"https://barcanete.com/en/","_blank",{"type":98,"attrs":2228},{"color":18},{"type":2230},"underline",{"text":2232,"type":78,"marks":2233},"Cañete",[2234,2236],{"type":83,"attrs":2235},{"href":2225,"uuid":87,"anchor":87,"target":2226,"linktype":1665},{"type":2230},{"text":2238,"type":78}," et le ",{"text":2240,"type":78,"marks":2241},"Boca Grande",[2242,2245,2247],{"type":83,"attrs":2243},{"href":2244,"uuid":87,"anchor":87,"target":2226,"linktype":1665},"https://bocagrande.cat/boca-grande/",{"type":98,"attrs":2246},{"color":18},{"type":2230},{"text":2249,"type":78,"marks":2250},". ",[2251],{"type":98,"attrs":2252},{"color":18},{"text":2254,"type":78},"»",{"type":74,"content":2256},[2257],{"text":2258,"type":78,"marks":2259},"Depuis trois décennies, Cal Pep est considéré comme l’un des meilleurs restaurants au monde. Le Bar Cañete, pour sa part, accueille régulièrement Lionel Messi et d’autres stars du Barça. Vous devez traverser sa cuisine, où tous les employés s’affairent, pour aller vous attabler dans une salle séparée qui attise toutes les convoitises.",[2260],{"type":98,"attrs":2261},{"color":18},{"type":74,"content":2263},[2264],{"text":2265,"type":78,"marks":2266},"« Vous arrivez à avoir une table quand vous le voulez alors, non? »",[2267],{"type":98,"attrs":2268},{"color":18},{"type":74,"content":2270},[2271],{"text":2272,"type":78,"marks":2273},"« Dans mes e-mails, ma signature mentionne la Copa del Mundo de Tapas 2017. Cela facilite donc un peu les choses », s’amuse Øyvind Bøe Dalelv.",[2274],{"type":98,"attrs":2275},{"color":18},{"id":18,"_uid":2277,"link":2278,"theme":18,"title":2279,"filters":32,"category":54,"LinkLabel":55,"component":47,"pagination":32,"displaySecondRow":34},"3bed5e2a-bd8c-4545-8d31-63e289dda357",{"id":549,"url":18,"linktype":43,"fieldtype":44,"cached_url":550},"Recettes récentes",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":27,"height":28,"source":18,"filename":16,"copyright":18,"fieldtype":29,"meta_data":18,"public_id":30,"aspect_ratio":31,"is_external_url":32},[2282],{"name":1878,"created_at":557,"published_at":1879,"updated_at":1880,"id":1881,"uuid":46,"content":2283,"slug":1884,"full_slug":1885,"sort_by_date":87,"position":1886,"tag_list":2284,"is_startpage":32,"parent_id":567,"meta_data":87,"group_id":1888,"first_published_at":1889,"release_id":87,"lang":107,"path":87,"alternates":2285,"default_full_slug":87,"translated_slugs":87,"_stopResolving":34},{"_uid":1883,"name":1878,"component":563},[],[],{"name":110,"created_at":111,"published_at":112,"updated_at":113,"id":114,"uuid":115,"content":2287,"slug":123,"full_slug":124,"sort_by_date":87,"position":102,"tag_list":2290,"is_startpage":32,"parent_id":126,"meta_data":87,"group_id":127,"first_published_at":128,"release_id":87,"lang":107,"path":87,"alternates":2291,"default_full_slug":87,"translated_slugs":87,"_stopResolving":34},{"_uid":117,"icon":2288,"label":120,"theme":121,"component":122},{"id":87,"alt":87,"name":18,"focus":87,"title":87,"source":87,"filename":18,"copyright":87,"fieldtype":29,"meta_data":2289},{},[],[],"world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef","fr/website/chefs-and-restaurants/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef",40,[134],"308545df-52c0-4824-8a70-614a8cf0898c","2023-05-30T10:46:28.849Z",[2299,2302,2305,2308],{"id":2300,"name":1920,"slug":2292,"published":34,"full_slug":2301,"is_folder":32,"parent_id":147},366368005,"no/website/chefs-and-restaurants/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef",{"id":2303,"name":1920,"slug":2292,"published":34,"full_slug":2304,"is_folder":32,"parent_id":156},366368003,"pt/website/chefes-e-restaurantes/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef",{"id":2306,"name":1920,"slug":2292,"published":34,"full_slug":2307,"is_folder":32,"parent_id":151},366368004,"es/website/chefs-and-restaurants/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef",{"id":2309,"name":1920,"slug":2292,"published":34,"full_slug":2310,"is_folder":32,"parent_id":143},314437026,"en/website/chefs-and-restaurants/world-champion-chef-oyvind-boe-dalelv-vesteralen-created-my-identity-as-a-chef",[2312,2318],{"name":110,"created_at":111,"published_at":112,"updated_at":113,"id":114,"uuid":115,"content":2313,"slug":123,"full_slug":124,"sort_by_date":87,"position":102,"tag_list":2316,"is_startpage":32,"parent_id":126,"meta_data":87,"group_id":127,"first_published_at":128,"release_id":87,"lang":107,"path":87,"alternates":2317,"default_full_slug":87,"translated_slugs":87},{"_uid":117,"icon":2314,"label":120,"theme":121,"component":122},{"id":87,"alt":87,"name":18,"focus":87,"title":87,"source":87,"filename":18,"copyright":87,"fieldtype":29,"meta_data":2315},{},[],[],{"name":1878,"created_at":557,"published_at":1879,"updated_at":1880,"id":1881,"uuid":46,"content":2319,"slug":1884,"full_slug":1885,"sort_by_date":87,"position":1886,"tag_list":2320,"is_startpage":32,"parent_id":567,"meta_data":87,"group_id":1888,"first_published_at":1889,"release_id":87,"lang":107,"path":87,"alternates":2321,"default_full_slug":87,"translated_slugs":87},{"_uid":1883,"name":1878,"component":563},[],[],[],{"cache-control":1596,"connection":1597,"content-encoding":1598,"content-type":1599,"date":2324,"etag":2325,"per-page":500,"referrer-policy":1603,"sb-be-version":1604,"server":1605,"total":740,"transfer-encoding":1606,"vary":1607,"via":2326,"x-amz-cf-id":2327,"x-amz-cf-pop":1610,"x-cache":2328,"x-content-type-options":1612,"x-frame-options":1613,"x-permitted-cross-domain-policies":1614,"x-request-id":2329,"x-runtime":2330,"x-xss-protection":1617},"Thu, 02 Jul 2026 06:49:04 GMT","W/\"39eed6c97fffa6d72f5fabdc2ce7d5a7\"","1.1 717a0e7af2a3da4138a71f64ce4675d0.cloudfront.net (CloudFront)","K__PpeslCuwnmN0zZ1iB-6zKWxQmxA5M7GYN7-xdJhJXo1RTaNEKqw==","Miss from cloudfront","877fff4e-60cb-474f-bedd-e407e235dc33","0.060067",3,1782974944006]