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Som for eksempel denne laksen fra Andfjord Salmon, Salmon, sier den kjente kokken Øyvind Bøe Dalelv.","cee29796-3fee-44d5-95bc-e4b0bf31b0e2",[426,438,455,464,528,533,539],{"id":18,"_uid":427,"ctas":428,"text":18,"media":429,"title":413,"useH1":32,"overlay":435,"component":437,"show_down_arrow":32,"content_alignment":37},"9cdf4c78-dcc3-4abf-8761-57e1696bac3e",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":430,"height":431,"source":18,"filename":432,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":433,"is_private":18,"aspect_ratio":434,"is_external_url":31},6225,7781,"https://res.cloudinary.com/andfjord/image/upload/v1702623936/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjord_salmon_recipe_sustainable_landbased_healthy_ceviche.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/andfjord_salmon_recipe_sustainable_landbased_healthy_ceviche",0.8000257036370646,{"value":436,"plugin":35},25,"SmallHero",{"id":18,"_uid":439,"theme":40,"content":440,"component":85,"vertical_padding":86},"d49a4a19-ee7e-4f95-bd74-27b3f69f2805",{"type":42,"content":441},[442,454],{"type":45,"content":443},[444,449],{"text":445,"type":49,"marks":446},"– En av de første rettene Bent Stiansen viste meg under læretida på restaurant Stattholdergården, var ceviche av breiflabb. Men nå skal jeg lage en versjon med Andfjord Salmon, sier den kjente kokken Øyvind Bøe Dalelv.",[447],{"type":52,"attrs":448},{"color":59},{"text":450,"type":49,"marks":451},"  ",[452],{"type":52,"attrs":453},{"color":18},{"type":45},{"_uid":456,"image":457,"component":463},"9f372c9a-5af7-4294-b853-1d271cec4241",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":458,"height":459,"source":18,"filename":460,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":461,"is_private":18,"aspect_ratio":462,"is_external_url":31},8887,4997,"https://res.cloudinary.com/andfjord/image/upload/v1702623945/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/andfjordvaag_salmon_recipe_norwegian_sustainable.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/andfjordvaag_salmon_recipe_norwegian_sustainable",1.7784670802481488,"Image",{"id":18,"_uid":465,"theme":40,"content":466,"component":85,"vertical_padding":86},"9e6d335f-ce02-4ce4-87d4-8493fd9e3935",{"type":42,"content":467},[468,476,477,482,486],{"type":469,"content":470},"blockquote",[471],{"type":61,"attrs":472,"content":473},{"level":63},[474],{"text":475,"type":49},"– Det viktigste når du skal lage en ceviche, er at du har en fersk og fin laks. Som for eksempel denne laksen fra Andfjord Salmon, forklarer han.",{"type":45},{"type":61,"attrs":478,"content":479},{"level":63},[480],{"text":481,"type":49},"Slik lager du ceviche",{"type":45,"content":483},[484],{"text":485,"type":49},"Kutt laks i små terninger, mariner i limesaft, sesamolje, olivenolje, smak til med maldonsalt og sesamfrø. Tilsett finkuttet mynte. Bland sammen majones, srirachasaus, sesamolje og litt olivenolje, smak til med limesaft og salt. Skrell mango og kutt i tynne strimler. Vask hjertebladsalat og del opp i store blader og gjør klar til anretning. Topp med ristede sesamfrø og mynte. – Lakseceviche. 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kålsaus","2024-01-29T08:50:38.179Z","2024-01-29T09:52:31.811Z","2024-04-18T10:26:38.846Z",433961301,"40eadd5f-3f7a-45d2-a6b2-0835798e9409",{"SEO":575,"_uid":579,"body":580,"excerpt":18,"component":195,"thumbnail":685,"categories":686,"summary_title":590,"newsletter_signup":18,"back_to_top_button":18,"displayAnnouncement":32},{"_uid":576,"title":568,"plugin":15,"og_image":577,"og_title":568,"description":578,"twitter_image":18,"twitter_title":18,"og_description":578,"twitter_description":18},"ee14b7bc-8eaf-4108-a041-aa3002be932d","https://res.cloudinary.com/andfjord/image/upload/t_Facebook-Image/v1702623943/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/Andfjord-Salmon_Recipe_Recipes_Sustainable_Sustainability_Norwegian_Seafood_Premium_Quality.jpg","– Da jeg var liten og bodde hjemme i Vesterålen, fikk jeg servert stekt laks av faren min, som også var kokk. Men her skal jeg lage min egen versjon med kål og sopp, forteller kokk og verdensmester Øyvind Bøe Dalelv. 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Krydre laksen med salt og kvernet sort pepper. ",{"type":45,"content":604},[605],{"text":606,"type":49},"Stekes raskt på én side på medium høy varme med litt smør og olje. Snu fisken etter at den har fått en fin stekeskorpe og ta fisken ut av pannen raskt og la den hvile. ",{"type":45,"content":608},[609],{"text":610,"type":49},"Stek så kantareller i samme panne. Krydres med salt og pepper ",{"_uid":612,"image":613,"component":463},"5047d0bd-f8fe-424e-b647-f0367552a4f9",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":614,"height":615,"source":18,"filename":616,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":617,"is_private":18,"aspect_ratio":618,"is_external_url":31},8635,4855,"https://res.cloudinary.com/andfjord/image/upload/v1706259962/Salmon/Recepies/Recipes%20FE%20og%20OBD%20Oct%2023/Stills/Amdfjord-Salmon_Recipe_Recipes_Oyvind-Boe-Dalelv_Sustainable_Invest.jpg","Salmon/Recepies/Recipes FE og OBD Oct 23/Stills/Amdfjord-Salmon_Recipe_Recipes_Oyvind-Boe-Dalelv_Sustainable_Invest",1.7785787847579815,{"id":18,"_uid":620,"theme":40,"content":621,"component":85,"vertical_padding":86},"300256b0-2de2-4367-a763-7f296f2954cc",{"type":42,"content":622},[623,628,632,636,640],{"type":61,"attrs":624,"content":625},{"level":63},[626],{"text":627,"type":49},"Slik lager du verdens enkleste kålsaus ",{"type":45,"content":629},[630],{"text":631,"type":49},"Finkutt sjalottløk og stek den gyllen sammen med finsnittet grønnkål og rosenkål. Tilsett så hvitvin og la det redusere litt før fløte og smør tilsettes. Smak til med salt og pepper. Legg så fiskestykkene i pannen med kålsausen.  ",{"type":45,"content":633},[634],{"text":635,"type":49},"Anrett med stekte kantareller og finkuttet gressløk. ",{"type":45,"content":637},[638],{"text":639,"type":49},"– Dette er noe helt annet enn pappas stekte laks med rømmesaus, ler Øyvind. 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Et lite triks når du skal kutte tataki, er å snu fisken og skjære fra motsatt side. Altså den som ikke er stekt.",{"type":45,"content":883},[884],{"text":885,"type":49},"Krydre laksen med salt, pepper og sesamolje. Stek laksen raskt på høy varme, men viktig: Bare på den ene siden. 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