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","6485174f-5a3b-40bb-a2dc-fb0432b20236",[449,460,511,519,651],{"id":18,"_uid":450,"ctas":451,"text":446,"media":452,"title":458,"useH1":32,"overlay":459,"component":36,"display_arrow":31,"content_alignment":37},"6b1a735a-8293-4884-afec-29b3d1e57298",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":453,"height":454,"source":18,"filename":455,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":456,"aspect_ratio":457,"is_external_url":31},7946,4470,"https://res.cloudinary.com/andfjord/image/upload/v1675087022/Salmon/Recepies/andfjord-salmon-premium-quality-seafood-norwegian-invest-investor-landbased-sustainable-tik-tok.jpg","Salmon/Recepies/andfjord-salmon-premium-quality-seafood-norwegian-invest-investor-landbased-sustainable-tik-tok",1.777628635346756,"Chips de riz et saumon Andfjord Salmon façon TikTok ",{"value":34,"plugin":35},{"id":18,"_uid":461,"theme":40,"content":462,"component":71,"vertical_padding":510},"bdb221e8-9ae4-49aa-a3d6-1f7ba9232d53",{"type":42,"content":463},[464,476,488,499],{"type":45,"content":465},[466,471],{"text":467,"type":49,"marks":468},"« J’avoue que tous les plats présentés sur TikTok ne m’attirent pas, mais s’il y en a un qui sort du lot, pourquoi ne pas l’essayer ? J’ai été très intrigué par ce mélange chips de riz/saumon et j’ai décidé de tester cette recette en utilisant de la délicieuse longe de saumon frais Andfjord Salmon », déclare Finn-Erik Rognan. ",[469],{"type":52,"attrs":470},{"color":18},{"text":472,"type":49,"marks":473},"  ",[474],{"type":52,"attrs":475},{"color":59},{"type":194,"attrs":477,"content":478},{"level":196},[479,484],{"text":480,"type":49,"marks":481},"Des feuilles de riz",[482],{"type":52,"attrs":483},{"color":18},{"text":55,"type":49,"marks":485},[486],{"type":52,"attrs":487},{"color":59},{"type":45,"content":489},[490,495],{"text":491,"type":49,"marks":492},"Dans ce plat, le chef cuisine des feuilles de riz semblables à celles utilisées pour préparer des rouleaux de printemps. Les feuilles doivent ici être coupées en morceaux et frites pour obtenir des chips croustillantes. La température joue un rôle essentiel. ",[493],{"type":52,"attrs":494},{"color":18},{"text":55,"type":49,"marks":496},[497],{"type":52,"attrs":498},{"color":59},{"type":45,"content":500},[501,506],{"text":502,"type":49,"marks":503},"« 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. Si cette dernière n’est pas assez chaude, la feuille devient caoutchouteuse.",[504],{"type":52,"attrs":505},{"color":18},{"text":55,"type":49,"marks":507},[508],{"type":52,"attrs":509},{"color":59},"py-6 md:py-12",{"_uid":512,"image":513,"component":104},"b3e9a516-1f85-49c5-b1ef-600e5a66f775",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":514,"height":515,"source":18,"filename":516,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":517,"aspect_ratio":518,"is_external_url":31},6336,7920,"https://res.cloudinary.com/andfjord/image/upload/c_scale,w_1920/c_crop,g_custom,h_1080,w_1920/v1675086848/Salmon/Recepies/andfjord-salmon-invest-in-norway-premium-seafood-landbased-norwegian-quality.jpg","Salmon/Recepies/andfjord-salmon-invest-in-norway-premium-seafood-landbased-norwegian-quality",0.8,{"id":18,"_uid":520,"theme":40,"content":521,"component":71,"vertical_padding":510},"9dd15f22-35dd-4105-b4b3-5295bdfad687",{"type":42,"content":522},[523,535,551,562,573,584,601],{"type":194,"attrs":524,"content":525},{"level":196},[526,531],{"text":527,"type":49,"marks":528},"Le saumon Andfjord Salmon, l’un des meilleurs ingrédients au monde ",[529],{"type":52,"attrs":530},{"color":18},{"text":472,"type":49,"marks":532},[533],{"type":52,"attrs":534},{"color":59},{"type":45,"content":536},[537,542,546,547],{"text":538,"type":49,"marks":539},"Le saumon utilisé par Finn-Erik Rognan est du saumon Andfjord Salmon, qu’il considère comme l’un des meilleurs ingrédients au monde. 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.",[540],{"type":52,"attrs":541},{"color":18},{"text":55,"type":49,"marks":543},[544],{"type":52,"attrs":545},{"color":59},{"text":55,"type":49},{"text":55,"type":49,"marks":548},[549],{"type":52,"attrs":550},{"color":59},{"type":45,"content":552},[553,558],{"text":554,"type":49,"marks":555},"« 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. »",[556],{"type":52,"attrs":557},{"color":18},{"text":55,"type":49,"marks":559},[560],{"type":52,"attrs":561},{"color":59},{"type":45,"content":563},[564,569],{"text":565,"type":49,"marks":566},"« 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. » ",[567],{"type":52,"attrs":568},{"color":18},{"text":55,"type":49,"marks":570},[571],{"type":52,"attrs":572},{"color":59},{"type":45,"content":574},[575,580],{"text":576,"type":49,"marks":577},"Finn-Erik Rognan ajoute quelques légumes verts au saumon pour obtenir de la fraîcheur, de la couleur et du croquant. ",[578],{"type":52,"attrs":579},{"color":18},{"text":55,"type":49,"marks":581},[582],{"type":52,"attrs":583},{"color":59},{"type":45,"content":585},[586,591,595,597],{"text":587,"type":49,"marks":588},"« J’utilise de la ciboulette hachée, du concombre, de l’oignon rouge et des graines de sésame. Voyez comme cela se marie bien avec le poisson », conclut-il avec enthousiasme, en nous montrant sa version du plat phénomène de TikTok. ",[589],{"type":52,"attrs":590},{"color":18},{"text":55,"type":49,"marks":592},[593],{"type":52,"attrs":594},{"color":59},{"text":596,"type":49}," ",{"text":55,"type":49,"marks":598},[599],{"type":52,"attrs":600},{"color":59},{"type":154,"attrs":602},{"id":603,"body":604},"f7cf645c-8da5-4c42-973c-18ea4c9602be",[605],{"_uid":606,"component":160,"ingredients":607,"method_items":650,"method_title":18,"portion_title":192},"i-a9caa637-95e9-4d27-8b52-f04057a320d1",[608,612,616,619,623,628,631,635,638,641,644,647],{"_uid":609,"name":610,"unit":179,"amount":611,"component":167},"ca671680-2b9c-4068-ba8b-f211413907f7","Feuilles de riz ","3",{"_uid":613,"name":614,"unit":165,"amount":615,"component":167},"b63a4269-bd93-4033-96ba-e62cabc06865","Longe de saumon 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Salmon Club Sandwich from 69 degrees north ","2023-09-08T08:59:44.686Z","2023-11-29T08:30:08.498Z","2023-11-29T08:30:08.534Z",367599362,"2535aa41-c395-45c8-a6d3-5a6395911f8d",{"SEO":694,"_uid":699,"body":700,"excerpt":18,"component":208,"thumbnail":840,"categories":841,"summary_title":696,"newsletter_signup":846,"back_to_top_button":847,"displayAnnouncement":31},{"_uid":695,"title":696,"plugin":15,"og_image":697,"og_title":696,"description":698,"twitter_image":18,"twitter_title":18,"og_description":698,"twitter_description":18},"97639985-1bbb-420a-8b5d-8a70c1edfa90","Club sandwich au saumon Andfjord Salmon","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1675086995/Salmon/Recepies/andfjord-salmon-club-sandwich-invest-investor-premium-norwegian-quality-seafood-landbased-esg.jpg","Le chef et influenceur gastronomique Finn-Erik Rognan partage l’une de ses recettes préférées. 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. ","85514f08-30e4-4c27-9743-942eaa14183d",[701,708,734,745,772,781,837],{"id":18,"_uid":702,"ctas":703,"text":698,"media":704,"title":696,"useH1":32,"overlay":707,"component":36,"display_arrow":31,"content_alignment":37},"7197167b-d80b-4da9-8f89-f1ca48afff1e",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":76,"height":77,"source":18,"filename":705,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":706,"aspect_ratio":80,"is_external_url":31},"https://res.cloudinary.com/andfjord/video/upload/eo_59,so_49/v1685696896/Videos/Matlaging%20med%20Finn-Erik%20Feb23/Sandwich_16_9_nofvha.mp4","Videos/Matlaging med Finn-Erik Feb23/Sandwich_16_9_nofvha",{"value":289,"plugin":35},{"id":18,"_uid":709,"theme":40,"content":710,"component":71,"vertical_padding":72},"b96566d9-c831-426b-92d4-1d6f56f691ce",{"type":42,"content":711},[712,723],{"type":45,"content":713},[714,719],{"text":715,"type":49,"marks":716},"« Je voyage beaucoup et j’apprécie toujours de pouvoir commander un club sandwich au room service de l’hôtel dans lequel je me trouve. 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. ",[717],{"type":52,"attrs":718},{"color":18},{"text":55,"type":49,"marks":720},[721],{"type":52,"attrs":722},{"color":59},{"type":45,"content":724},[725,730],{"text":726,"type":49,"marks":727},"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. Le saumon, pour sa part, est saisi rapidement dans de l’huile d’olive.",[728],{"type":52,"attrs":729},{"color":18},{"text":55,"type":49,"marks":731},[732],{"type":52,"attrs":733},{"color":59},{"_uid":735,"image":736,"component":104},"6cee1ee8-a41b-4179-892d-8ce374e3e863",{"id":18,"alt":18,"name":18,"focus":18,"title":737,"width":738,"height":739,"source":18,"filename":740,"copyright":18,"fieldtype":28,"meta_data":741,"public_id":742,"aspect_ratio":743,"content_type":744,"is_external_url":31},"Club sandwich made with Andfjord Salmon.",9427,5303,"https://res.cloudinary.com/andfjord/image/upload/v1675086995/Salmon/Recepies/andfjord-salmon-club-sandwich-invest-investor-premium-norwegian-quality-seafood-landbased-esg.jpg",{},"Salmon/Recepies/andfjord-salmon-club-sandwich-invest-investor-premium-norwegian-quality-seafood-landbased-esg",1.777673015274373,"jpg",{"id":18,"_uid":746,"theme":40,"content":747,"component":71,"vertical_padding":72},"24131d12-d60e-45ea-9332-4fe6b1cd185c",{"type":42,"content":748},[749,761],{"type":194,"attrs":750,"content":751},{"level":196},[752,757],{"text":753,"type":49,"marks":754},"Un club sandwich au saumon Andfjord Salmon",[755],{"type":52,"attrs":756},{"color":18},{"text":55,"type":49,"marks":758},[759],{"type":52,"attrs":760},{"color":59},{"type":45,"content":762},[763,768],{"text":764,"type":49,"marks":765},"« Vous pouvez facilement cuire le saumon trop longtemps sans le faire exprès. 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. »",[766],{"type":52,"attrs":767},{"color":18},{"text":55,"type":49,"marks":769},[770],{"type":52,"attrs":771},{"color":59},{"_uid":773,"image":774,"component":104},"ff22d848-0a12-4f3b-8a68-387133aaecdd",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":775,"height":776,"source":18,"filename":777,"copyright":18,"fieldtype":28,"meta_data":778,"public_id":779,"aspect_ratio":780,"content_type":744,"is_external_url":31},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":782,"theme":40,"content":783,"component":71,"vertical_padding":836},"c22e0f5b-79a0-44be-b29f-b73611e4d2a5",{"type":42,"content":784},[785,796,807],{"type":45,"content":786},[787,792],{"text":788,"type":49,"marks":789},"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. ",[790],{"type":52,"attrs":791},{"color":18},{"text":55,"type":49,"marks":793},[794],{"type":52,"attrs":795},{"color":59},{"type":45,"content":797},[798,803],{"text":799,"type":49,"marks":800},"« 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. C’est un plat on ne peut plus réconfortant. »",[801],{"type":52,"attrs":802},{"color":18},{"text":472,"type":49,"marks":804},[805],{"type":52,"attrs":806},{"color":59},{"type":154,"attrs":808},{"id":809,"body":810},"82812008-fff9-441a-90f1-1099c9e05aad",[811],{"_uid":812,"component":160,"ingredients":813,"method_items":835,"method_title":18,"portion_title":192},"i-4e2a8abc-c198-405e-a5b3-0f00c20861bb",[814,816,820,823,826,829,832],{"_uid":815,"name":614,"unit":165,"amount":615,"component":167},"5b0253b1-0cc4-42b0-8155-9752dd5fa92f",{"_uid":817,"name":818,"unit":179,"amount":819,"component":167},"5981f58d-1900-4782-86c6-f901e175a6e0","Demi-tranches de pain de mie brioché  ","2",{"_uid":821,"name":822,"unit":171,"amount":172,"component":167},"b31e9eca-3e1d-48e8-b897-93753b1726d9","Soupe de beurre fondu",{"_uid":824,"name":825,"unit":179,"amount":611,"component":167},"bd24c160-020a-4ba4-863a-56716430751c","Tranches de bacon  ",{"_uid":827,"name":828,"unit":179,"amount":622,"component":167},"a6054057-9ef6-4b34-84b3-fd7c8cc68447","Oignon rouge  ",{"_uid":830,"name":831,"unit":179,"amount":611,"component":167},"dfe32c85-3e1c-4b12-9e77-c1ca9f437436","Feuilles de pak-choï ou d’une autre salade ",{"_uid":833,"name":834,"unit":18,"amount":172,"component":167},"b31ef42c-a588-41cf-a23c-1404132c759f","Sauce rémoulade ",[],"py-6",{"id":18,"_uid":838,"link":839,"theme":18,"title":204,"filters":31,"category":205,"LinkLabel":206,"component":207,"pagination":31,"displaySecondRow":32,"vertical_padding":18},"413d8bc5-a72a-40fe-a187-d06ea750b5c6",{"id":200,"url":18,"linktype":201,"fieldtype":202,"cached_url":203},{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":738,"height":739,"source":18,"filename":740,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":742,"aspect_ratio":743,"is_external_url":31},[842],{"name":204,"created_at":212,"published_at":213,"updated_at":214,"id":215,"uuid":205,"content":843,"slug":219,"full_slug":220,"sort_by_date":221,"position":222,"tag_list":844,"is_startpage":31,"parent_id":224,"meta_data":221,"group_id":225,"first_published_at":226,"release_id":221,"lang":227,"path":221,"alternates":845,"default_full_slug":221,"translated_slugs":221,"_stopResolving":32},{"_uid":217,"name":204,"component":218},[],[],"6c16181c-9fcf-49d7-b821-56ee38b53d3f",{"name":231,"created_at":232,"published_at":233,"updated_at":234,"id":235,"uuid":236,"content":848,"slug":244,"full_slug":245,"sort_by_date":221,"position":222,"tag_list":851,"is_startpage":31,"parent_id":247,"meta_data":221,"group_id":248,"first_published_at":249,"release_id":221,"lang":227,"path":221,"alternates":852,"default_full_slug":221,"translated_slugs":221,"_stopResolving":32},{"_uid":238,"icon":849,"label":241,"theme":242,"component":243},{"id":221,"alt":221,"name":18,"focus":221,"title":221,"source":221,"filename":18,"copyright":221,"fieldtype":28,"meta_data":850},{},[],[],"club-sandwich-from-69-degrees-north","fr/website/recipes/club-sandwich-from-69-degrees-north",-1810,[256],"3c09c40c-c809-4042-ba9b-0a5070494d6c","2023-06-21T16:14:00.000Z",[860,863,866,869],{"id":861,"name":687,"slug":853,"published":32,"full_slug":862,"is_folder":31,"parent_id":268},367599360,"es/website/recipes/club-sandwich-from-69-degrees-north",{"id":864,"name":687,"slug":853,"published":32,"full_slug":865,"is_folder":31,"parent_id":272},328521137,"en/website/recipes/club-sandwich-from-69-degrees-north",{"id":867,"name":687,"slug":853,"published":32,"full_slug":868,"is_folder":31,"parent_id":276},367599358,"pt/website/recipes/club-sandwich-from-69-degrees-north",{"id":870,"name":687,"slug":853,"published":32,"full_slug":871,"is_folder":31,"parent_id":264},367599361,"no/website/recipes/club-sandwich-from-69-degrees-north",{"name":873,"created_at":874,"published_at":875,"updated_at":876,"id":877,"uuid":878,"content":879,"slug":1043,"full_slug":1044,"sort_by_date":1045,"position":1046,"tag_list":1047,"is_startpage":31,"parent_id":257,"meta_data":221,"group_id":1048,"first_published_at":1049,"release_id":221,"lang":227,"path":221,"alternates":1050,"default_full_slug":221,"translated_slugs":221},"Peruvian ceviche of Andfjord Salmon","2023-09-08T09:01:15.397Z","2023-12-06T10:06:07.127Z","2023-12-06T10:06:07.157Z",367599449,"1babdc41-d2ff-4c65-8e78-80c12f58eeca",{"SEO":880,"_uid":886,"body":887,"excerpt":18,"component":208,"thumbnail":1027,"categories":1032,"summary_title":882,"newsletter_signup":229,"back_to_top_button":1037,"displayAnnouncement":31},{"_uid":881,"title":882,"plugin":15,"og_image":883,"og_title":882,"description":884,"twitter_image":18,"twitter_title":18,"og_description":885,"twitter_description":18},"89cf4e3a-cdf9-4791-a24d-aa18969193f1","Ceviche péruvien de saumon Andfjord Salmon  ","https://res.cloudinary.com/andfjord/image/upload/v1675087021/Salmon/Recepies/andfjord-salmon-peru-ceviche-recipes-norwegian-atlantic-salmon-premium-quality-chef-finn-erik-rognan.jpg","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. ","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",[888,895,940,948,1024],{"id":18,"_uid":889,"ctas":890,"text":884,"media":891,"title":882,"useH1":32,"overlay":894,"component":36,"content_alignment":37},"952be9ce-f9b4-4ae2-b241-65e7d923672a",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":76,"height":77,"source":18,"filename":892,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":893,"aspect_ratio":80,"is_external_url":31},"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":34,"plugin":35},{"id":18,"_uid":896,"theme":40,"content":897,"component":71,"vertical_padding":836},"2fc9816b-5895-4264-b510-3e1dff9fc8bf",{"type":42,"content":898},[899,910,921,929],{"type":45,"content":900},[901,906],{"text":902,"type":49,"marks":903},"« 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.",[904],{"type":52,"attrs":905},{"color":18},{"text":55,"type":49,"marks":907},[908],{"type":52,"attrs":909},{"color":59},{"type":45,"content":911},[912,917],{"text":913,"type":49,"marks":914},"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.",[915],{"type":52,"attrs":916},{"color":18},{"text":55,"type":49,"marks":918},[919],{"type":52,"attrs":920},{"color":59},{"type":194,"attrs":922,"content":923},{"level":196},[924],{"text":925,"type":49,"marks":926},"Une combinaison adorée de fruits et de poisson",[927],{"type":52,"attrs":928},{"color":59},{"type":45,"content":930},[931,936],{"text":932,"type":49,"marks":933},"« 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. »",[934],{"type":52,"attrs":935},{"color":18},{"text":55,"type":49,"marks":937},[938],{"type":52,"attrs":939},{"color":59},{"id":18,"_uid":941,"asset":942,"fluid":31,"theme":40,"caption":947,"autoplay":31,"component":81},"a51ad46e-eb8e-4d43-a8e1-795f1b0d497c",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":943,"height":944,"source":18,"filename":945,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":946,"aspect_ratio":80,"is_external_url":31},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",{"id":18,"_uid":949,"theme":40,"content":950,"component":71,"vertical_padding":836},"848c239e-f58f-4fd3-9e6f-c0217e15e3c4",{"type":42,"content":951},[952,964,975,986,1022],{"type":45,"content":953},[954,959,963],{"text":955,"type":49,"marks":956},"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.",[957],{"type":52,"attrs":958},{"color":18},{"text":55,"type":49,"marks":960},[961],{"type":52,"attrs":962},{"color":59},{"text":596,"type":49},{"type":45,"content":965},[966,971],{"text":967,"type":49,"marks":968},"« 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.",[969],{"type":52,"attrs":970},{"color":18},{"text":55,"type":49,"marks":972},[973],{"type":52,"attrs":974},{"color":59},{"type":45,"content":976},[977,982],{"text":978,"type":49,"marks":979},"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.",[980],{"type":52,"attrs":981},{"color":18},{"text":55,"type":49,"marks":983},[984],{"type":52,"attrs":985},{"color":59},{"type":154,"attrs":987},{"id":988,"body":989},"5933568d-2255-4d7e-994a-4db2cafa802d",[990],{"_uid":991,"component":160,"ingredients":992,"method_items":1021,"method_title":18,"portion_title":192},"i-c75f1c1b-ecd8-4466-bfac-96faafe2e45e",[993,997,1000,1003,1006,1009,1012,1015,1018],{"_uid":994,"name":995,"unit":165,"amount":996,"component":167},"e6332875-c60e-44cd-a492-22e8e14e6281","Longe de saumon Andfjord Salmon 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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":1071,"_uid":1076,"body":1077,"excerpt":18,"component":208,"thumbnail":1231,"categories":1237,"summary_title":1073,"newsletter_signup":229,"back_to_top_button":1242,"displayAnnouncement":31},{"_uid":1072,"title":1073,"plugin":15,"og_image":1074,"og_title":1073,"description":1075,"twitter_image":18,"twitter_title":18,"og_description":1075,"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",[1078,1085,1133,1142,1228],{"id":18,"_uid":1079,"ctas":1080,"text":1075,"media":1081,"title":1073,"useH1":32,"overlay":1084,"component":36,"content_alignment":37},"daeb1b4d-9a4d-434a-84dd-2946ba208906",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":76,"height":77,"source":18,"filename":1082,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1083,"aspect_ratio":80,"is_external_url":31},"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":34,"plugin":35},{"id":18,"_uid":1086,"theme":40,"content":1087,"component":71,"vertical_padding":836},"5e98ac6c-50ff-4fb0-b8b6-4d85dff91263",{"type":42,"content":1088},[1089,1100,1111,1122],{"type":45,"content":1090},[1091,1096],{"text":1092,"type":49,"marks":1093},"« 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.",[1094],{"type":52,"attrs":1095},{"color":18},{"text":55,"type":49,"marks":1097},[1098],{"type":52,"attrs":1099},{"color":59},{"type":45,"content":1101},[1102,1107],{"text":1103,"type":49,"marks":1104},"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.",[1105],{"type":52,"attrs":1106},{"color":18},{"text":55,"type":49,"marks":1108},[1109],{"type":52,"attrs":1110},{"color":59},{"type":45,"content":1112},[1113,1118],{"text":1114,"type":49,"marks":1115},"« 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. »",[1116],{"type":52,"attrs":1117},{"color":18},{"text":55,"type":49,"marks":1119},[1120],{"type":52,"attrs":1121},{"color":59},{"type":45,"content":1123},[1124,1129],{"text":1125,"type":49,"marks":1126},"Le saumon doit ensuite reposer dans l’huile pendant 20 minutes.",[1127],{"type":52,"attrs":1128},{"color":18},{"text":55,"type":49,"marks":1130},[1131],{"type":52,"attrs":1132},{"color":59},{"id":18,"_uid":1134,"asset":1135,"fluid":31,"theme":40,"caption":1141,"autoplay":31,"component":81},"567a6b5b-05de-4c56-81cb-2e45620cf0aa",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1136,"height":1137,"source":18,"filename":1138,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1139,"aspect_ratio":1140,"is_external_url":31},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":1143,"theme":40,"content":1144,"component":71,"vertical_padding":836},"a85dd43f-6ad5-4714-aa72-5bee48de8bd5",{"type":42,"content":1145},[1146,1157,1168,1179,1226],{"type":45,"content":1147},[1148,1153],{"text":1149,"type":49,"marks":1150},"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.",[1151],{"type":52,"attrs":1152},{"color":18},{"text":55,"type":49,"marks":1154},[1155],{"type":52,"attrs":1156},{"color":59},{"type":45,"content":1158},[1159,1164],{"text":1160,"type":49,"marks":1161},"« 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. »",[1162],{"type":52,"attrs":1163},{"color":18},{"text":55,"type":49,"marks":1165},[1166],{"type":52,"attrs":1167},{"color":59},{"type":45,"content":1169},[1170,1175],{"text":1171,"type":49,"marks":1172},"« On obtient un délicieux saumon Andfjord Salmon confit avec de savoureux accompagnements. C’est une excellente combinaison de cuisine française et norvégienne. »",[1173],{"type":52,"attrs":1174},{"color":18},{"text":55,"type":49,"marks":1176},[1177],{"type":52,"attrs":1178},{"color":59},{"type":154,"attrs":1180},{"id":1181,"body":1182},"e0aa6f07-4c23-4054-88fc-2dd1c5732151",[1183],{"_uid":1184,"component":160,"ingredients":1185,"method_items":1225,"method_title":18,"portion_title":192},"i-39a24fee-c7b4-41af-8c56-7c338056da24",[1186,1189,1194,1197,1201,1204,1207,1211,1214,1217,1220,1223],{"_uid":1187,"name":1188,"unit":165,"amount":615,"component":167},"3f5f9366-daa0-4a95-9394-09bdee923864","Longe de saumon Andfjord Salmon  ",{"_uid":1190,"name":1191,"unit":1192,"amount":1193,"component":167},"fb4796c9-4a53-4212-b49c-53981d454490","Huile neutre 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soja",{"_uid":1218,"name":1219,"unit":1192,"amount":172,"component":167},"c23231bb-0114-43c0-84bd-406ba6c030ff","Pécan ou noisettes finement hachées ",{"_uid":1221,"name":1222,"unit":179,"amount":172,"component":167},"f34685ac-0547-4b4e-8710-b20ee78fce4e","Fleurs de broccolinis ou de brocolis ",{"_uid":1224,"name":1005,"unit":634,"amount":172,"component":167},"3a73f5c4-f8da-41c5-80c4-dc36e534ee30",[],{"type":194,"attrs":1227},{"level":196},{"id":18,"_uid":1229,"link":1230,"theme":18,"title":204,"filters":31,"category":205,"LinkLabel":206,"component":207,"pagination":31,"displaySecondRow":32},"f583b9a3-f872-46cd-a1ad-3496e31614ea",{"id":200,"url":18,"linktype":201,"fieldtype":202,"cached_url":203},{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1232,"height":1233,"source":18,"filename":1234,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1235,"aspect_ratio":1236,"is_external_url":31},9291,5226,"https://res.cloudinary.com/andfjord/image/upload/v1675087025/Salmon/Recepies/andfjord-salmon-confit-recipes-norwegian-atlantic-premium-quality-sustainable-landbased.jpg","Salmon/Recepies/andfjord-salmon-confit-recipes-norwegian-atlantic-premium-quality-sustainable-landbased",1.777841561423651,[1238],{"name":204,"created_at":212,"published_at":213,"updated_at":214,"id":215,"uuid":205,"content":1239,"slug":219,"full_slug":220,"sort_by_date":221,"position":222,"tag_list":1240,"is_startpage":31,"parent_id":224,"meta_data":221,"group_id":225,"first_published_at":226,"release_id":221,"lang":227,"path":221,"alternates":1241,"default_full_slug":221,"translated_slugs":221,"_stopResolving":32},{"_uid":217,"name":204,"component":218},[],[],{"name":231,"created_at":232,"published_at":233,"updated_at":234,"id":235,"uuid":236,"content":1243,"slug":244,"full_slug":245,"sort_by_date":221,"position":222,"tag_list":1246,"is_startpage":31,"parent_id":247,"meta_data":221,"group_id":248,"first_published_at":249,"release_id":221,"lang":227,"path":221,"alternates":1247,"default_full_slug":221,"translated_slugs":221,"_stopResolving":32},{"_uid":238,"icon":1244,"label":241,"theme":242,"component":243},{"id":221,"alt":221,"name":18,"focus":221,"title":221,"source":221,"filename":18,"copyright":221,"fieldtype":28,"meta_data":1245},{},[],[],"andfjord-salmon-recipe-confit-with-potato-puree-and-soy-butter-premium-quality","fr/website/recipes/andfjord-salmon-recipe-confit-with-potato-puree-and-soy-butter-premium-quality",-1670,[256],"0ea4f410-496a-403c-8cfb-cec9f243cea6","2023-06-03T14:19:11.624Z",[1255,1258,1261,1264],{"id":1256,"name":1064,"slug":1248,"published":32,"full_slug":1257,"is_folder":31,"parent_id":268},367599432,"es/website/recipes/andfjord-salmon-recipe-confit-with-potato-puree-and-soy-butter-premium-quality",{"id":1259,"name":1064,"slug":1248,"published":32,"full_slug":1260,"is_folder":31,"parent_id":272},318209213,"en/website/recipes/andfjord-salmon-recipe-confit-with-potato-puree-and-soy-butter-premium-quality",{"id":1262,"name":1064,"slug":1248,"published":32,"full_slug":1263,"is_folder":31,"parent_id":276},367599429,"pt/website/recipes/andfjord-salmon-recipe-confit-with-potato-puree-and-soy-butter-premium-quality",{"id":1265,"name":1064,"slug":1248,"published":32,"full_slug":1266,"is_folder":31,"parent_id":264},367599434,"no/website/recipes/andfjord-salmon-recipe-confit-with-potato-puree-and-soy-butter-premium-quality",{"name":1268,"created_at":1269,"published_at":1270,"updated_at":1271,"id":1272,"uuid":1273,"content":1274,"slug":1457,"full_slug":1458,"sort_by_date":1045,"position":1459,"tag_list":1460,"is_startpage":31,"parent_id":257,"meta_data":221,"group_id":1461,"first_published_at":1462,"release_id":221,"lang":227,"path":221,"alternates":1463,"default_full_slug":221,"translated_slugs":221},"Citrus 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":1275,"_uid":1280,"body":1281,"excerpt":18,"component":208,"thumbnail":1445,"categories":1446,"summary_title":1277,"newsletter_signup":229,"back_to_top_button":1451,"displayAnnouncement":31},{"_uid":1276,"title":1277,"plugin":15,"og_image":1278,"og_title":1277,"description":1279,"twitter_image":18,"twitter_title":18,"og_description":1279,"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. ","85317a29-265b-4db2-9311-a43c647d86c0",[1282,1291,1340,1349,1442],{"id":18,"_uid":1283,"ctas":1284,"text":1279,"media":1285,"title":1277,"useH1":32,"overlay":1290,"component":36,"content_alignment":37},"f73b956f-7168-4361-a312-cfafc3601cf3",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1286,"height":1287,"source":18,"filename":1288,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1289,"aspect_ratio":80,"is_external_url":31},8608,4842,"https://res.cloudinary.com/andfjord/image/upload/v1675087025/Salmon/Recepies/andfjord-salmon-recipes-premium-quality-seafood-landbased-taco-chef-finn-erik-rognan.jpg","Salmon/Recepies/andfjord-salmon-recipes-premium-quality-seafood-landbased-taco-chef-finn-erik-rognan",{"value":289,"plugin":35},{"id":18,"_uid":1292,"theme":40,"content":1293,"component":71,"vertical_padding":836},"be1cc046-145f-4f21-8c70-8250ccfcccba",{"type":42,"content":1294},[1295,1306,1317,1329],{"type":45,"content":1296},[1297,1302],{"text":1298,"type":49,"marks":1299},"« Après une nuit passée dans la chaleur mexicaine, j’ai adoré déguster un taco frais et acide pour le petit-déjeuner. C’est cela que je veux recréer avec le saumon Andfjord Salmon », explique Finn-Erik Rognan.",[1300],{"type":52,"attrs":1301},{"color":18},{"text":55,"type":49,"marks":1303},[1304],{"type":52,"attrs":1305},{"color":59},{"type":45,"content":1307},[1308,1313],{"text":1309,"type":49,"marks":1310},"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.",[1311],{"type":52,"attrs":1312},{"color":18},{"text":55,"type":49,"marks":1314},[1315],{"type":52,"attrs":1316},{"color":59},{"type":194,"attrs":1318,"content":1319},{"level":196},[1320,1325],{"text":1321,"type":49,"marks":1322},"Faire ses propres tacos",[1323],{"type":52,"attrs":1324},{"color":18},{"text":55,"type":49,"marks":1326},[1327],{"type":52,"attrs":1328},{"color":59},{"type":45,"content":1330},[1331,1336],{"text":1332,"type":49,"marks":1333},"« 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. »",[1334],{"type":52,"attrs":1335},{"color":18},{"text":55,"type":49,"marks":1337},[1338],{"type":52,"attrs":1339},{"color":59},{"id":18,"_uid":1341,"asset":1342,"fluid":31,"theme":40,"caption":1348,"autoplay":31,"component":81},"bd9d728c-e1ab-488e-8471-38aa62cbc2cb",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1343,"height":1344,"source":18,"filename":1345,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1346,"aspect_ratio":1347,"is_external_url":31},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":1350,"theme":40,"content":1351,"component":71,"vertical_padding":836},"9f75ee87-df96-4f9a-a534-46e8c4331dbc",{"type":42,"content":1352},[1353,1364,1375,1386,1440],{"type":45,"content":1354},[1355,1360],{"text":1356,"type":49,"marks":1357},"« 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. »",[1358],{"type":52,"attrs":1359},{"color":18},{"text":55,"type":49,"marks":1361},[1362],{"type":52,"attrs":1363},{"color":59},{"type":45,"content":1365},[1366,1371],{"text":1367,"type":49,"marks":1368},"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.",[1369],{"type":52,"attrs":1370},{"color":18},{"text":55,"type":49,"marks":1372},[1373],{"type":52,"attrs":1374},{"color":59},{"type":45,"content":1376},[1377,1382],{"text":1378,"type":49,"marks":1379},"« 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.",[1380],{"type":52,"attrs":1381},{"color":18},{"text":55,"type":49,"marks":1383},[1384],{"type":52,"attrs":1385},{"color":59},{"type":154,"attrs":1387},{"id":1388,"body":1389},"1e003661-c55b-4bed-b7c1-89cbaf604b66",[1390],{"_uid":1391,"component":160,"ingredients":1392,"method_items":1439,"method_title":18,"portion_title":192},"i-3ecac7d1-729a-46eb-8e42-066c489be351",[1393,1395,1398,1401,1405,1408,1411,1414,1416,1419,1422,1424,1427,1430,1433,1436],{"_uid":1394,"name":164,"unit":165,"amount":615,"component":167},"a07e5fc5-00e8-4fc9-b481-e1ffffe85434",{"_uid":1396,"name":1397,"unit":18,"amount":611,"component":167},"02b942cd-d5ea-444c-af6d-19b76c49ca49","Petites tortillas de maïs ",{"_uid":1399,"name":1400,"unit":1192,"amount":1193,"component":167},"072e2fb5-b0b0-40ae-a252-c39cb357ef9c","Huile de 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