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Todo o sabor vem do delicioso salmão e dos acompanhamentos\", conta Rognan.",[426],{"type":340,"attrs":427},{"color":18},{"text":343,"type":52,"marks":429},[430],{"type":340,"attrs":431},{"color":347},{"type":54,"content":433},[434,439],{"text":435,"type":52,"marks":436},"Pode utilizar medidas aproximadas para este prato, que é algo que pode fazer rapidamente antes de os amigos aparecerem ou de ir ver televisão. Se tiver todos os ingredientes prontos, demora apenas alguns minutos\", diz ele. ",[437],{"type":340,"attrs":438},{"color":18},{"text":343,"type":52,"marks":440},[441],{"type":340,"attrs":442},{"color":347},{"type":54,"content":444},[445],{"text":446,"type":52,"marks":447},"Rognan cobre a mistura de salmão com algumas verduras para lhe dar frescura, cor e crocância. ",[448],{"type":340,"attrs":449},{"color":347},{"type":54,"content":451},[452,457],{"text":453,"type":52,"marks":454},"\"Aqui, utilizo cebolinho picado, pepino, cebola roxa e algumas sementes de sésamo. Veja como combina tão bem com o delicioso e cremoso salmão\", diz ele com entusiasmo, mostrando a sua sedutora versão do popular fenómeno do TikTok, Batatas Fritas de Arroz com Salmão.  ",[455],{"type":340,"attrs":456},{"color":18},{"text":343,"type":52,"marks":458},[459],{"type":340,"attrs":460},{"color":347},{"type":462,"attrs":463},"blok",{"id":464,"body":465},"f7cf645c-8da5-4c42-973c-18ea4c9602be",[466],{"_uid":467,"component":468,"ingredients":469,"method_items":518,"method_title":18,"portion_title":519},"i-a9caa637-95e9-4d27-8b52-f04057a320d1","RecipeBuilder",[470,476,481,486,490,495,498,502,505,508,511,514],{"_uid":471,"name":472,"unit":473,"amount":474,"component":475},"ca671680-2b9c-4068-ba8b-f211413907f7","Papel de arroz ","pcs","3","Ingredient",{"_uid":477,"name":478,"unit":479,"amount":480,"component":475},"b63a4269-bd93-4033-96ba-e62cabc06865","Lombo de salmão Andfjord 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Faz uma clássica Club Sandwich, inspirada nas suas muitas viagens ao estrangeiro, mas com um toque norueguês, trocando o frango por um delicioso pedaço de lombo de salmão fresco Andfjord. ","85514f08-30e4-4c27-9743-942eaa14183d",[581,590,616,627,654,663,718],{"id":18,"_uid":582,"ctas":583,"text":578,"media":584,"title":576,"useH1":33,"overlay":589,"component":37,"display_arrow":32,"content_alignment":38},"7197167b-d80b-4da9-8f89-f1ca48afff1e",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":585,"height":586,"source":18,"filename":587,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":588,"aspect_ratio":31,"is_external_url":32},1920,1080,"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":159,"plugin":36},{"id":18,"_uid":591,"theme":41,"content":592,"component":57,"vertical_padding":58},"b96566d9-c831-426b-92d4-1d6f56f691ce",{"type":43,"content":593},[594,605],{"type":54,"content":595},[596,601],{"text":597,"type":52,"marks":598},"\"Viajo muito e fico sempre muito contente quando o hotel onde estou hospedado oferece uma club sandwich no menu do serviço de quartos. Foi o caso da última vez que estive em Tromsø. Aí comi a Club Sandwich no meu quarto, à noite, enquanto olhava para a noite fria. Imaginei então como seria utilizar o salmão Andfjord Salmon neste prato icónico. E tinha razão\", diz Rognan com um sorriso. ",[599],{"type":340,"attrs":600},{"color":18},{"text":343,"type":52,"marks":602},[603],{"type":340,"attrs":604},{"color":347},{"type":54,"content":606},[607,612],{"text":608,"type":52,"marks":609},"Para a sua sandes ártica, Rognan utiliza pães de hambúrguer de brioche. Refere-se ao pão doce e brilhante como uma indulgência, mas muito boa, que aquece ligeiramente na frigideira com um pouco de manteiga. Coze o salmão rapidamente numa frigideira quente com azeite.",[610],{"type":340,"attrs":611},{"color":18},{"text":343,"type":52,"marks":613},[614],{"type":340,"attrs":615},{"color":347},{"_uid":617,"image":618,"component":392},"6cee1ee8-a41b-4179-892d-8ce374e3e863",{"id":18,"alt":18,"name":18,"focus":18,"title":619,"width":620,"height":621,"source":18,"filename":622,"copyright":18,"fieldtype":28,"meta_data":623,"public_id":624,"aspect_ratio":625,"content_type":626,"is_external_url":32},"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":628,"theme":41,"content":629,"component":57,"vertical_padding":58},"24131d12-d60e-45ea-9332-4fe6b1cd185c",{"type":43,"content":630},[631,643],{"type":46,"attrs":632,"content":633},{"level":48},[634,639],{"text":635,"type":52,"marks":636},"Club Sandwich com salmão Andfjord Salmon",[637],{"type":340,"attrs":638},{"color":18},{"text":343,"type":52,"marks":640},[641],{"type":340,"attrs":642},{"color":347},{"type":54,"content":644},[645,650],{"text":646,"type":52,"marks":647},"\"É fácil cozinhar acidentalmente o salmão durante demasiado tempo e, nesse caso, existe um grande risco de ficar seco. É uma pena, com um salmão tão bom como este. Vire-o após alguns segundos em cada lado da frigideira e está pronto\", explica Rognan.",[648],{"type":340,"attrs":649},{"color":18},{"text":343,"type":52,"marks":651},[652],{"type":340,"attrs":653},{"color":347},{"_uid":655,"image":656,"component":392},"ff22d848-0a12-4f3b-8a68-387133aaecdd",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":657,"height":658,"source":18,"filename":659,"copyright":18,"fieldtype":28,"meta_data":660,"public_id":661,"aspect_ratio":662,"content_type":626,"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":664,"theme":41,"content":665,"component":57,"vertical_padding":717},"c22e0f5b-79a0-44be-b29f-b73611e4d2a5",{"type":43,"content":666},[667,678,689],{"type":54,"content":668},[669,674],{"text":670,"type":52,"marks":671},"Como acompanhamento, Rognan utiliza cebola roxa picada, algumas folhas de pak choi fresco, remoulade e bacon frito estaladiço. Insiste que uma boa sandes deve ter uma certa altura. ",[672],{"type":340,"attrs":673},{"color":18},{"text":343,"type":52,"marks":675},[676],{"type":340,"attrs":677},{"color":347},{"type":54,"content":679},[680,685],{"text":681,"type":52,"marks":682},"\"Ponha bastante remoulade no pão e coloque umas folhas de alface estaladiças por cima. Prefiro pak choi por ser mais crocante, mas qualquer tipo de salada serve. Depois, coloquei o belo e brilhante pedaço de salmão antes de terminar com o bacon estaladiço. Pode servir-se com batatas fritas. Não há nada melhor do que isto\", diz um Rognan claramente satisfeito.",[683],{"type":340,"attrs":684},{"color":18},{"text":343,"type":52,"marks":686},[687],{"type":340,"attrs":688},{"color":347},{"type":462,"attrs":690},{"id":691,"body":692},"82812008-fff9-441a-90f1-1099c9e05aad",[693],{"_uid":694,"component":468,"ingredients":695,"method_items":716,"method_title":18,"portion_title":519},"i-4e2a8abc-c198-405e-a5b3-0f00c20861bb",[696,698,702,705,708,710,713],{"_uid":697,"name":478,"unit":479,"amount":480,"component":475},"5b0253b1-0cc4-42b0-8155-9752dd5fa92f",{"_uid":699,"name":700,"unit":473,"amount":701,"component":475},"5981f58d-1900-4782-86c6-f901e175a6e0","Metades de pão brioche fatiado","2",{"_uid":703,"name":704,"unit":484,"amount":517,"component":475},"b31e9eca-3e1d-48e8-b897-93753b1726d9","Manteiga láctea ",{"_uid":706,"name":707,"unit":473,"amount":474,"component":475},"bd24c160-020a-4ba4-863a-56716430751c","Fatias de bacon  ",{"_uid":709,"name":510,"unit":473,"amount":489,"component":475},"a6054057-9ef6-4b34-84b3-fd7c8cc68447",{"_uid":711,"name":712,"unit":473,"amount":474,"component":475},"dfe32c85-3e1c-4b12-9e77-c1ca9f437436","Folhas de pak choi ou outra alface",{"_uid":714,"name":715,"unit":18,"amount":517,"component":475},"b31ef42c-a588-41cf-a23c-1404132c759f","Remoulade ",[],"py-6",{"id":18,"_uid":719,"link":720,"theme":18,"title":109,"filters":32,"category":110,"LinkLabel":523,"component":111,"pagination":32,"displaySecondRow":33},"413d8bc5-a72a-40fe-a187-d06ea750b5c6",{"id":18,"url":18,"linktype":107,"fieldtype":108,"cached_url":18},{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":620,"height":621,"source":18,"filename":622,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":624,"aspect_ratio":625,"is_external_url":32},[723],{"name":109,"created_at":527,"published_at":120,"updated_at":528,"id":529,"uuid":110,"content":724,"slug":533,"full_slug":534,"sort_by_date":127,"position":296,"tag_list":725,"is_startpage":32,"parent_id":536,"meta_data":127,"group_id":537,"first_published_at":538,"release_id":127,"lang":138,"path":127,"alternates":726,"default_full_slug":127,"translated_slugs":127,"_stopResolving":33},{"_uid":531,"name":109,"component":532},[],[],"club-sandwich-from-69-degrees-north","pt/website/recipes/club-sandwich-from-69-degrees-north",-1810,[731],"Chefs","3c09c40c-c809-4042-ba9b-0a5070494d6c","2023-06-21T16:14:00.000Z",[735,738,741,744],{"id":736,"name":567,"slug":727,"published":33,"full_slug":737,"is_folder":32,"parent_id":557},367599362,"fr/website/recipes/club-sandwich-from-69-degrees-north",{"id":739,"name":567,"slug":727,"published":33,"full_slug":740,"is_folder":32,"parent_id":565},367599360,"es/website/recipes/club-sandwich-from-69-degrees-north",{"id":742,"name":567,"slug":727,"published":33,"full_slug":743,"is_folder":32,"parent_id":561},328521137,"en/website/recipes/club-sandwich-from-69-degrees-north",{"id":745,"name":567,"slug":727,"published":33,"full_slug":746,"is_folder":32,"parent_id":553},367599361,"no/website/recipes/club-sandwich-from-69-degrees-north",{"name":748,"created_at":749,"published_at":750,"updated_at":751,"id":752,"uuid":753,"content":754,"slug":917,"full_slug":918,"sort_by_date":919,"position":920,"tag_list":921,"is_startpage":32,"parent_id":546,"meta_data":127,"group_id":922,"first_published_at":923,"release_id":127,"lang":138,"path":127,"alternates":924,"default_full_slug":127,"translated_slugs":127},"Peruvian ceviche of Andfjord Salmon","2023-09-08T09:01:11.622Z","2023-12-06T10:06:38.864Z","2023-12-06T10:06:38.893Z",367599441,"eef98d40-fc35-4852-8c30-918632579d91",{"SEO":755,"_uid":761,"body":762,"excerpt":18,"component":112,"thumbnail":907,"categories":912,"summary_title":757,"newsletter_signup":18,"back_to_top_button":18,"displayAnnouncement":32},{"_uid":756,"title":757,"plugin":15,"og_image":758,"og_title":757,"description":759,"twitter_image":18,"twitter_title":18,"og_description":760,"twitter_description":18},"89cf4e3a-cdf9-4791-a24d-aa18969193f1","Ceviche peruano com salmão Andfjord","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","O Peru é a terra do ceviche. Aqui, o chef e influenciador gastronómico Finn-Erik Rognan apresenta um ceviche peruano simples, mas saboroso e tentador, feito com salmão Andfjord Salmon. ","O Peru é a terra do ceviche. Aqui, o chef e influenciador gastronómico Finn-Erik Rognan apresenta um ceviche peruano simples, mas saboroso e tentador, feito com salmão Andfjord Salmon. presents a simple yet tasty and tempting Peruvian ceviche made with salmon from\nAndfjord Salmon.","baf33ebb-f5b1-4e66-af70-4395ce086daf",[763,771,820,829,904],{"id":18,"_uid":764,"ctas":765,"text":759,"media":766,"title":769,"useH1":33,"overlay":770,"component":37,"content_alignment":38},"952be9ce-f9b4-4ae2-b241-65e7d923672a",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":585,"height":586,"source":18,"filename":767,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":768,"aspect_ratio":31,"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","Ceviche peruano com salmão Andfjord ",{"value":35,"plugin":36},{"id":18,"_uid":772,"theme":41,"content":773,"component":57,"vertical_padding":717},"2fc9816b-5895-4264-b510-3e1dff9fc8bf",{"type":43,"content":774},[775,786,797,809],{"type":54,"content":776},[777,782],{"text":778,"type":52,"marks":779},"\"Provei este prato pela primeira vez numa expedição na Amazónia. Foi servido numa encantadora cabana de madeira com peixe branco local do rio. É ótimo\", diz Rognan, que utiliza salmão Andfjord Salmon na confeção do prato.",[780],{"type":340,"attrs":781},{"color":18},{"text":343,"type":52,"marks":783},[784],{"type":340,"attrs":785},{"color":347},{"type":54,"content":787},[788,793],{"text":789,"type":52,"marks":790},"A primeira coisa que precisa de fazer é o ingrediente mais importante de um ceviche – a marinada. O ceviche é feito adicionando ácido ao marisco para que este cozinhe nos seus próprios sucos. Rognan utiliza muitos ingredientes saborosos na sua marinada e utiliza um lombo de barriga de salmão Andfjord, ou seja, o corte da barriga do salmão.",[791],{"type":340,"attrs":792},{"color":18},{"text":343,"type":52,"marks":794},[795],{"type":340,"attrs":796},{"color":347},{"type":46,"attrs":798,"content":799},{"level":48},[800,805],{"text":801,"type":52,"marks":802},"Adora a combinação de fruta e marisco",[803],{"type":340,"attrs":804},{"color":18},{"text":343,"type":52,"marks":806},[807],{"type":340,"attrs":808},{"color":347},{"type":54,"content":810},[811,816],{"text":812,"type":52,"marks":813},"\"Para a marinada, utilizo uma combinação de xarope de ácer, um pouco de sal e uma pasta de aji, uma pasta de malagueta feita com malaguetas Aji Amarillo do Peru, o sumo de 3 limas e cebola vermelha picada. Se não conseguir encontrar pasta de aji, também pode utilizar outro tipo de pasta de pimento\", diz Rognan.",[814],{"type":340,"attrs":815},{"color":18},{"text":343,"type":52,"marks":817},[818],{"type":340,"attrs":819},{"color":347},{"id":18,"_uid":821,"asset":822,"fluid":32,"theme":41,"caption":827,"autoplay":32,"component":828},"a51ad46e-eb8e-4d43-a8e1-795f1b0d497c",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":823,"height":824,"source":18,"filename":825,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":826,"aspect_ratio":31,"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","O Chef Finn-Erik Rognan prepara ceviche Peruano, utilizando o peixe da Andfjord Salmon.","MediaBlock",{"id":18,"_uid":830,"theme":41,"content":831,"component":57,"vertical_padding":717},"848c239e-f58f-4fd3-9e6f-c0217e15e3c4",{"type":43,"content":832},[833,844,855,866,902],{"type":54,"content":834},[835,840],{"text":836,"type":52,"marks":837},"O salmão deve ser deixado na marinada durante cerca de 30 minutos no frigorífico. Enquanto a marinada está a cozer o salmão no frio até obter uma consistência e um sabor perfeitos, Rognan corta algumas frutas e legumes coloridos para misturar com o peixe.",[838],{"type":340,"attrs":839},{"color":18},{"text":343,"type":52,"marks":841},[842],{"type":340,"attrs":843},{"color":347},{"type":54,"content":845},[846,851],{"text":847,"type":52,"marks":848},"\"Adoro a combinação de fruta e marisco, por isso, estou agora a cortar manga madura e abacate em pedaços e a cobrir com coentros picados. Depois de o salmão estar completamente marinado, tudo é misturado num delicioso ceviche.",[849],{"type":340,"attrs":850},{"color":18},{"text":343,"type":52,"marks":852},[853],{"type":340,"attrs":854},{"color":347},{"type":54,"content":856},[857,862],{"text":858,"type":52,"marks":859},"É um prato simples, saboroso e delicioso que não é pesado, mas que nos deixa saciados\", diz um Rognan claramente satisfeito.",[860],{"type":340,"attrs":861},{"color":18},{"text":343,"type":52,"marks":863},[864],{"type":340,"attrs":865},{"color":347},{"type":462,"attrs":867},{"id":868,"body":869},"5933568d-2255-4d7e-994a-4db2cafa802d",[870],{"_uid":871,"component":468,"ingredients":872,"method_items":901,"method_title":18,"portion_title":519},"i-c75f1c1b-ecd8-4466-bfac-96faafe2e45e",[873,877,880,883,886,889,892,895,898],{"_uid":874,"name":875,"unit":479,"amount":876,"component":475},"e6332875-c60e-44cd-a492-22e8e14e6281","Lombo de barriga de salmão 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Salmon confit with potato puree and soy butter","2023-09-08T09:01:03.922Z","2023-11-23T08:27:08.973Z","2023-11-23T08:27:09.007Z",367599429,"fa9a9b48-44df-421e-83d8-eb19f5995f34",{"SEO":945,"_uid":950,"body":951,"excerpt":18,"component":112,"thumbnail":1085,"categories":1091,"summary_title":947,"newsletter_signup":18,"back_to_top_button":18,"displayAnnouncement":32},{"_uid":946,"title":947,"plugin":15,"og_image":948,"og_title":947,"description":949,"twitter_image":18,"twitter_title":18,"og_description":949,"twitter_description":18},"98df1764-59fc-4c42-a639-fb8f1d6cfac9","Salmão Andfjord Salmon confitado com puré de batata e manteiga 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","O confit é uma técnica de tratamento térmico em óleo ou gordura muito utilizada na cozinha francesa, entre outras coisas. É possível confitar tanto carne como peixe. Hoje, o chef e influenciador gastronómico Finn-Erik Rognan está a preparar um prato com um lombo de salmão Andfjord. ","b92c413c-e177-4077-bf23-10000a592b8a",[952,961,997,1006,1082],{"id":18,"_uid":953,"ctas":954,"text":955,"media":956,"title":959,"useH1":33,"overlay":960,"component":37,"content_alignment":38},"daeb1b4d-9a4d-434a-84dd-2946ba208906",[],"O confit é uma técnica de tratamento térmico em óleo ou gordura muito utilizada na cozinha francesa, entre outras coisas. É possível confitar tanto carne como peixe. Hoje, o chef e influenciador gastronómico Finn-Erik Rognan está a preparar um prato com um lombo de salmão Andfjord.",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":585,"height":586,"source":18,"filename":957,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":958,"aspect_ratio":31,"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","Salmão Andfjord Salmon confitado com puré de batata e manteiga de soja",{"value":35,"plugin":36},{"id":18,"_uid":962,"theme":41,"content":963,"component":57,"vertical_padding":717},"5e98ac6c-50ff-4fb0-b8b6-4d85dff91263",{"type":43,"content":964},[965,972,983,990],{"type":54,"content":966},[967],{"text":968,"type":52,"marks":969},"\"Trabalhei muito em França e serviram-me muitos pratos deliciosos de confit. Hoje, estou ansioso por fazer confit de salmão, que será acompanhado por um puré de batata de amêndoa e uma deliciosa manteiga de soja\", diz Rognan.",[970],{"type":340,"attrs":971},{"color":18},{"type":54,"content":973},[974,979],{"text":975,"type":52,"marks":976},"A primeira coisa que deve fazer é colocar o óleo à temperatura correta. Isto pode ser feito num forno ou diretamente na panela com um termómetro digital.",[977],{"type":340,"attrs":978},{"color":18},{"text":343,"type":52,"marks":980},[981],{"type":340,"attrs":982},{"color":347},{"type":54,"content":984},[985],{"text":986,"type":52,"marks":987},"\"O óleo deve ser aquecido a 38 graus Celsius. Não é fácil de fazer no forno, mas quando ponho o pote de óleo no forno a 50 graus Celsius durante cerca de 30 minutos, fica perfeito\", revela Rognan. ",[988],{"type":340,"attrs":989},{"color":18},{"type":54,"content":991},[992],{"text":993,"type":52,"marks":994}," O salmão deve então repousar no óleo durante 20 minutos. ",[995],{"type":340,"attrs":996},{"color":18},{"id":18,"_uid":998,"asset":999,"fluid":32,"theme":41,"caption":1005,"autoplay":32,"component":828},"567a6b5b-05de-4c56-81cb-2e45620cf0aa",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1000,"height":1001,"source":18,"filename":1002,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1003,"aspect_ratio":1004,"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,"Andfjord Salmon confitado, preparado pelo Chef Finn-Erik Rognan.",{"id":18,"_uid":1007,"theme":41,"content":1008,"component":57,"vertical_padding":717},"a85dd43f-6ad5-4714-aa72-5bee48de8bd5",{"type":43,"content":1009},[1010,1017,1024,1031,1080],{"type":54,"content":1011},[1012],{"text":1013,"type":52,"marks":1014},"Enquanto o salmão Andfjord Salmon descansa, pode cozer as batatas para o puré. Rognan utiliza batatas norueguesas lapin puikula. Depois de fervidas, são esmagadas e misturadas com manteiga, natas azedas, natas e um pouco de leite gordo e sal até obter a consistência desejada. Também faz manteiga de soja como molho. ",[1015],{"type":340,"attrs":1016},{"color":18},{"type":54,"content":1018},[1019],{"text":1020,"type":52,"marks":1021}," \"A manteiga de soja é feita dourando a manteiga e adicionando um pouco de molho de soja. Também utilizo alguns frutos secos picados na manteiga, de preferência nozes, mas as nozes também são boas. Para ter alguns legumes no prato, também cozinho brócolos a vapor em água salgada com um pouco de manteiga, debaixo de uma tampa, durante três minutos.\" ",[1022],{"type":340,"attrs":1023},{"color":18},{"type":54,"content":1025},[1026],{"text":1027,"type":52,"marks":1028}," \"Voilà, um delicioso salmão Andfjord Salmon confitado com deliciosos acompanhamentos, uma ótima combinação da cozinha francesa e norueguesa\", diz Rognan. ",[1029],{"type":340,"attrs":1030},{"color":18},{"type":462,"attrs":1032},{"id":1033,"body":1034},"e0aa6f07-4c23-4054-88fc-2dd1c5732151",[1035],{"_uid":1036,"component":468,"ingredients":1037,"method_items":1079,"method_title":18,"portion_title":519},"i-39a24fee-c7b4-41af-8c56-7c338056da24",[1038,1041,1046,1049,1053,1056,1059,1063,1067,1070,1073,1076],{"_uid":1039,"name":1040,"unit":479,"amount":480,"component":475},"3f5f9366-daa0-4a95-9394-09bdee923864","Back loin of Andfjord 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tacos from Sayulita – made with Andfjord Salmon ","2023-09-08T09:00:56.525Z","2023-11-23T08:26:36.463Z","2023-11-23T08:26:36.498Z",367599422,"a2e53953-5025-42a9-ad47-1bded1889817",{"SEO":1123,"_uid":1128,"body":1129,"excerpt":18,"component":112,"thumbnail":1295,"categories":1296,"summary_title":1125,"newsletter_signup":18,"back_to_top_button":18,"displayAnnouncement":32},{"_uid":1124,"title":1125,"plugin":15,"og_image":1126,"og_title":1125,"description":1127,"twitter_image":18,"twitter_title":18,"og_description":1127,"twitter_description":18},"c5e1b714-8d4e-4cf0-a3ad-159f557181f2","Tacos de citrinos de Sayulita feitos com salmão Andfjord ","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 é uma pequena e bela aldeia mexicana de surfistas na costa do Pacífico, onde o chef e influenciador gastronómico Finn-Erik Rognan se inspirou num taco fresco, chamado \"manhã seguinte\". ","85317a29-265b-4db2-9311-a43c647d86c0",[1130,1140,1189,1198,1292],{"id":18,"_uid":1131,"ctas":1132,"text":1127,"media":1133,"title":1138,"useH1":33,"overlay":1139,"component":37,"content_alignment":38},"f73b956f-7168-4361-a312-cfafc3601cf3",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1134,"height":1135,"source":18,"filename":1136,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1137,"aspect_ratio":31,"is_external_url":32},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","Tacos de citrinos de Sayulita feitos com salmão Andfjord",{"value":159,"plugin":36},{"id":18,"_uid":1141,"theme":41,"content":1142,"component":57,"vertical_padding":717},"be1cc046-145f-4f21-8c70-8250ccfcccba",{"type":43,"content":1143},[1144,1155,1166,1178],{"type":54,"content":1145},[1146,1151],{"text":1147,"type":52,"marks":1148},"\"Após uma noite no calor mexicano, sabia mesmo bem comer um taco fresco e azedo ao pequeno-almoço no dia seguinte. Quero recriar isso com o salmão do Andfjord\", diz Rognan.",[1149],{"type":340,"attrs":1150},{"color":18},{"text":343,"type":52,"marks":1152},[1153],{"type":340,"attrs":1154},{"color":347},{"type":54,"content":1156},[1157,1162],{"text":1158,"type":52,"marks":1159},"Para este prato, utiliza um lombo de salmão Andfjord Salmon, que começa por marinar em limão, juntamente com um pouco de tempero para tacos, e depois marina no frigorífico durante 15 minutos. Enquanto o salmão está a marinar, o chef começa a preparar a salada de citrinos que irá servir juntamente com o salmão em tacos estaladiços.",[1160],{"type":340,"attrs":1161},{"color":18},{"text":343,"type":52,"marks":1163},[1164],{"type":340,"attrs":1165},{"color":347},{"type":46,"attrs":1167,"content":1168},{"level":48},[1169,1174],{"text":1170,"type":52,"marks":1171},"Como fazer conchas para tacos",[1172],{"type":340,"attrs":1173},{"color":18},{"text":343,"type":52,"marks":1175},[1176],{"type":340,"attrs":1177},{"color":347},{"type":54,"content":1179},[1180,1185],{"text":1181,"type":52,"marks":1182},"\"Para a salada de citrinos, utilizo o filete das laranjas, que é o que resta quando se retira o miolo das laranjas. Corto-os e misturo-os com cubos de abacate, cebola roxa picada, sumo de lima, jalapeño em conserva em frascos e um pouco de azeite e sal. Quando tudo isto é misturado, torna-se numa salada deliciosamente fresca e deliciosa, com cores maravilhosas\", diz Rognan.",[1183],{"type":340,"attrs":1184},{"color":18},{"text":343,"type":52,"marks":1186},[1187],{"type":340,"attrs":1188},{"color":347},{"id":18,"_uid":1190,"asset":1191,"fluid":32,"theme":41,"caption":1197,"autoplay":32,"component":828},"bd9d728c-e1ab-488e-8471-38aa62cbc2cb",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1192,"height":1193,"source":18,"filename":1194,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1195,"aspect_ratio":1196,"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,"A cobertura de natas ácidas é o toque final.",{"id":18,"_uid":1199,"theme":41,"content":1200,"component":57,"vertical_padding":717},"9f75ee87-df96-4f9a-a534-46e8c4331dbc",{"type":43,"content":1201},[1202,1213,1224,1235,1290],{"type":54,"content":1203},[1204,1209],{"text":1205,"type":52,"marks":1206},"\"A propósito, é mais fácil fazer tacos do que as pessoas pensam. Faça as suas próprias cascas estaladiças fritando pequenas tortilhas de milho em óleo a ferver até ficarem estaladiças. Pode moldá-las em forma de concha dobrando a tortilha à volta de um pequeno rolo de massa ou de qualquer outra coisa com a mesma espessura\", diz Rognan.",[1207],{"type":340,"attrs":1208},{"color":18},{"text":343,"type":52,"marks":1210},[1211],{"type":340,"attrs":1212},{"color":347},{"type":54,"content":1214},[1215,1220],{"text":1216,"type":52,"marks":1217},"Também deve haver uma cobertura de natas azedas no topo do taco, como a cereja no topo do bolo. Rognan prefere fazê-lo com natas azedas da Røros, mas também funciona bem com outro tipo de natas azedas, claro.",[1218],{"type":340,"attrs":1219},{"color":18},{"text":343,"type":52,"marks":1221},[1222],{"type":340,"attrs":1223},{"color":347},{"type":54,"content":1225},[1226,1231],{"text":1227,"type":52,"marks":1228},"\"Faço a mistura misturando natas azedas com alho em pó, cebola em pó, maionese e cebolinho fresco finamente picado. Quando coloca o salmão no fundo da concha e o cobre com a salada, a mistura de natas azedas e alguns coentros frescos, tem um taco perfeito que funciona tanto para o pequeno-almoço como para qualquer outra altura do dia. E, de preferência, também no dia seguinte\", diz Rognan com um sorriso.",[1229],{"type":340,"attrs":1230},{"color":18},{"text":343,"type":52,"marks":1232},[1233],{"type":340,"attrs":1234},{"color":347},{"type":462,"attrs":1236},{"id":1237,"body":1238},"1e003661-c55b-4bed-b7c1-89cbaf604b66",[1239],{"_uid":1240,"component":468,"ingredients":1241,"method_items":1289,"method_title":18,"portion_title":519},"i-3ecac7d1-729a-46eb-8e42-066c489be351",[1242,1245,1248,1251,1255,1258,1260,1263,1265,1268,1271,1274,1277,1280,1283,1286],{"_uid":1243,"name":1244,"unit":479,"amount":480,"component":475},"a07e5fc5-00e8-4fc9-b481-e1ffffe85434","Lombo de salmão Andfjord",{"_uid":1246,"name":1247,"unit":18,"amount":474,"component":475},"02b942cd-d5ea-444c-af6d-19b76c49ca49","Tortilhas de milho pequenas",{"_uid":1249,"name":1250,"unit":1044,"amount":1045,"component":475},"072e2fb5-b0b0-40ae-a252-c39cb357ef9c","Óleo de girassol",{"_uid":1252,"name":1253,"unit":484,"amount":1254,"component":475},"a7a5a69f-bea1-4c71-81e3-4916f4a547bd","Tempero para tacos","0.75",{"_uid":1256,"name":1257,"unit":18,"amount":1254,"component":475},"c1c6a13a-5bda-4f41-9cfb-fb0774612b6e","Laranjas",{"_uid":1259,"name":510,"unit":18,"amount":489,"component":475},"3fcdcd22-030b-49c7-b1b8-6013bbdfff1f",{"_uid":1261,"name":1262,"unit":18,"amount":489,"component":475},"94d75f20-144a-4562-ac6d-e0b16a7f1033","Abacate",{"_uid":1264,"name":879,"unit":484,"amount":517,"component":475},"3ee56ee2-37d0-482b-94f1-91c31ffeebf7",{"_uid":1266,"name":1267,"unit":18,"amount":489,"component":475},"2f67bdb2-20da-418a-a0b5-765fbde2fa5e","Mão-cheia de coentros frescos ",{"_uid":1269,"name":1270,"unit":484,"amount":485,"component":475},"281064ea-cc0e-47af-a51f-63e5f3a79036","Jalapeños em conserva",{"_uid":1272,"name":1273,"unit":1044,"amount":489,"component":475},"74dd7847-8c83-417c-a875-4134084de8c1","Natas azedas",{"_uid":1275,"name":1276,"unit":1044,"amount":489,"component":475},"f7951ca1-4188-4340-97a5-34aa5766d041","Maionese",{"_uid":1278,"name":1279,"unit":501,"amount":489,"component":475},"0ffc91fd-8ddc-4e33-af26-9ddf1f5fdeda","Alho em pó",{"_uid":1281,"name":1282,"unit":501,"amount":489,"component":475},"9859d402-e0bc-4cc1-a930-2d5f2b6f1228","Cebola em pó",{"_uid":1284,"name":1285,"unit":484,"amount":1254,"component":475},"66e5ab21-ce4e-4b77-9b88-ab3bce64ac7e","Cebolinho fresco, finamente picado",{"_uid":1287,"name":1288,"unit":484,"amount":701,"component":475},"2610b5f2-72aa-4b93-b903-a9d2ac0c380e","Sumo de limão",[],{"type":46,"attrs":1291},{"level":48},{"id":18,"_uid":1293,"link":1294,"theme":18,"title":109,"filters":32,"category":110,"LinkLabel":523,"component":111,"pagination":32,"displaySecondRow":33},"05204bef-20e8-4e6f-9bfe-83957edc9023",{"id":18,"url":18,"linktype":107,"fieldtype":108,"cached_url":18},{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1134,"height":1135,"source":18,"filename":1136,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1137,"aspect_ratio":31,"is_external_url":32},[1297],{"name":109,"created_at":527,"published_at":120,"updated_at":528,"id":529,"uuid":110,"content":1298,"slug":533,"full_slug":534,"sort_by_date":127,"position":296,"tag_list":1299,"is_startpage":32,"parent_id":536,"meta_data":127,"group_id":537,"first_published_at":538,"release_id":127,"lang":138,"path":127,"alternates":1300,"default_full_slug":127,"translated_slugs":127,"_stopResolving":33},{"_uid":531,"name":109,"component":532},[],[],"citrus-tacos-from-sayulita-made-with-andfjord-salmon-recipe-premium-quality","pt/website/recipes/citrus-tacos-from-sayulita-made-with-andfjord-salmon-recipe-premium-quality",-1690,[545],"caffc218-8bfd-4a1a-9e44-6efdaba22f08","2023-06-04T11:35:24.450Z",[1308,1311,1314,1317],{"id":1309,"name":1116,"slug":1301,"published":33,"full_slug":1310,"is_folder":32,"parent_id":553},367599425,"no/website/recipes/citrus-tacos-from-sayulita-made-with-andfjord-salmon-recipe-premium-quality",{"id":1312,"name":1116,"slug":1301,"published":33,"full_slug":1313,"is_folder":32,"parent_id":561},318223638,"en/website/recipes/citrus-tacos-from-sayulita-made-with-andfjord-salmon-recipe-premium-quality",{"id":1315,"name":1116,"slug":1301,"published":33,"full_slug":1316,"is_folder":32,"parent_id":565},367599424,"es/website/recipes/citrus-tacos-from-sayulita-made-with-andfjord-salmon-recipe-premium-quality",{"id":1318,"name":1116,"slug":1301,"published":33,"full_slug":1319,"is_folder":32,"parent_id":557},367599427,"fr/website/recipes/citrus-tacos-from-sayulita-made-with-andfjord-salmon-recipe-premium-quality",{"name":1321,"created_at":1322,"published_at":1323,"updated_at":1324,"id":1325,"uuid":1326,"content":1327,"slug":1478,"full_slug":1479,"sort_by_date":919,"position":1480,"tag_list":1481,"is_startpage":32,"parent_id":546,"meta_data":127,"group_id":1482,"first_published_at":1483,"release_id":127,"lang":138,"path":127,"alternates":1484,"default_full_slug":127,"translated_slugs":127},"Yakitori-grilled Andfjord Salmon with mustard sauce and pearl couscous","2023-09-08T09:00:47.341Z","2023-11-23T08:26:01.407Z","2023-11-23T08:26:01.442Z",367599414,"759df19f-803e-4c05-be27-1aaf4dc128f6",{"SEO":1328,"_uid":1333,"body":1334,"excerpt":18,"component":112,"thumbnail":1472,"categories":1473,"summary_title":1330,"newsletter_signup":18,"back_to_top_button":18,"displayAnnouncement":32},{"_uid":1329,"title":1330,"plugin":15,"og_image":1331,"og_title":1330,"description":1332,"twitter_image":18,"twitter_title":18,"og_description":1332,"twitter_description":18},"67bdb21e-825a-4bfa-ad3d-77ac7dcf4bfd","Yakitori de salmão Andfjord Salmon grelhado com molho de mostarda e cuscuz de pérolas","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","Salmão na grelha nunca engana, e pode ser grelhado durante todo o ano, tanto no exterior como no interior. Aqui, o chef de cozinha e influenciador gastronómico Finn-Erik Rognan apresenta um prato que descreve como simples, com um forte enfoque nos ingredientes, que prepara com um yakitori japonês, um tipo de grelha interior. ","d74c7966-96de-438c-b9d6-eea2f361f0d5",[1335,1345,1394,1403,1469],{"id":18,"_uid":1336,"ctas":1337,"text":1332,"media":1338,"title":1330,"useH1":33,"overlay":1344,"component":37,"content_alignment":38},"9f5879eb-6d97-488d-a2a3-b11617d7da79",[],{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1339,"height":1340,"source":18,"filename":1341,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1342,"aspect_ratio":1343,"is_external_url":32},9093,5115,"https://res.cloudinary.com/andfjord/image/upload/v1675087036/Salmon/Recepies/andfjord-salmon-recipes-grill-premium-quality-seafood-norway-norwegian-chef-finn-erik-rognan.jpg","Salmon/Recepies/andfjord-salmon-recipes-grill-premium-quality-seafood-norway-norwegian-chef-finn-erik-rognan",1.7777126099706746,{"value":159,"plugin":36},{"id":18,"_uid":1346,"theme":41,"content":1347,"component":57,"vertical_padding":717},"428d77b6-ee0c-4e81-98e9-a36bb8610b11",{"type":43,"content":1348},[1349,1360,1372,1383],{"type":54,"content":1350},[1351,1356],{"text":1352,"type":52,"marks":1353},"\"Já visitei muitas cozinhas famosas, tanto em trabalho como na minha vida pessoal, e uma coisa que os grandes chefs têm em comum é o mantra de manter os pratos simples. É o caso deste prato, que permite que o salmão brilhe acompanhado de grandes sabores. Utilizo um lombo de salmão Andfjord, perfeito na grelha\", diz Rognan.",[1354],{"type":340,"attrs":1355},{"color":18},{"text":343,"type":52,"marks":1357},[1358],{"type":340,"attrs":1359},{"color":347},{"type":46,"attrs":1361,"content":1362},{"level":48},[1363,1368],{"text":1364,"type":52,"marks":1365},"Yakitori – um grelhador de interior do Japão",[1366],{"type":340,"attrs":1367},{"color":18},{"text":343,"type":52,"marks":1369},[1370],{"type":340,"attrs":1371},{"color":347},{"type":54,"content":1373},[1374,1379],{"text":1375,"type":52,"marks":1376},"Para grelhar dentro de casa no inverno, Rognan utiliza um grelhador yakitori que fica muito quente, mas que pode ser utilizado no interior. Existe em muitos tamanhos diferentes, mas o utilizado aqui é suficientemente pequeno para caber no balcão de cozinha. Ou, de preferência, diretamente na mesa, no momento de servir. \"É especialmente popular no Japão, onde o grelhador teve origem\", diz Rognan. Coloca um pouco de óleo e sal no peixe e grelha-o durante um total de cinco minutos num grelhador quente.",[1377],{"type":340,"attrs":1378},{"color":18},{"text":343,"type":52,"marks":1380},[1381],{"type":340,"attrs":1382},{"color":347},{"type":54,"content":1384},[1385,1390],{"text":1386,"type":52,"marks":1387},"\"Em muitos locais da Ásia, é comum colocar um grelhador como este em cima da mesa e deixar que as pessoas grelhem carne e legumes diretamente no grelhador. Esta tendência também chegou à Noruega, e vários restaurantes nas grandes cidades oferecem este conceito, que é simultaneamente social e muito saboroso.\"",[1388],{"type":340,"attrs":1389},{"color":18},{"text":343,"type":52,"marks":1391},[1392],{"type":340,"attrs":1393},{"color":347},{"id":18,"_uid":1395,"asset":1396,"fluid":32,"theme":41,"caption":1402,"autoplay":32,"component":828},"9f4e58ce-76b0-4bc5-a31f-89caa7b0acff",{"id":18,"alt":18,"name":18,"focus":18,"title":18,"width":1397,"height":1398,"source":18,"filename":1399,"copyright":18,"fieldtype":28,"meta_data":18,"public_id":1400,"aspect_ratio":1401,"is_external_url":32},9504,5344,"https://res.cloudinary.com/andfjord/image/upload/v1675086836/Salmon/Recepies/andfjord-salmon-premium-norwegian-seafood-landbased-sustainable-chef-finn-erik-rognan-atlantic.jpg","Salmon/Recepies/andfjord-salmon-premium-norwegian-seafood-landbased-sustainable-chef-finn-erik-rognan-atlantic",1.778443113772455,"O chef Finn-Erik Rognan prepara peixe yakitori-grelhado com ingredientes da Andfjord Salmon.",{"id":18,"_uid":1404,"theme":41,"content":1405,"component":57,"vertical_padding":717},"9a3cb7e2-0edf-48b0-be97-361e3f5d2c97",{"type":43,"content":1406},[1407,1419,1430,1441,1468],{"type":46,"attrs":1408,"content":1409},{"level":48},[1410,1415],{"text":1411,"type":52,"marks":1412},"Salmão com cuscuz de pérolas e espinafres cozidos a vapor",[1413],{"type":340,"attrs":1414},{"color":18},{"text":343,"type":52,"marks":1416},[1417],{"type":340,"attrs":1418},{"color":347},{"type":54,"content":1420},[1421,1426],{"text":1422,"type":52,"marks":1423},"Para acompanhar o salmão Andfjord Salmon, Rognan prepara um delicioso e saboroso molho de mostarda com apenas quatro ingredientes, bem como cuscuz de pérolas e espinafres cozidos a vapor. \"Juntos, criam sabores fantásticos\", diz Rognan.",[1424],{"type":340,"attrs":1425},{"color":18},{"text":343,"type":52,"marks":1427},[1428],{"type":340,"attrs":1429},{"color":347},{"type":54,"content":1431},[1432,1437],{"text":1433,"type":52,"marks":1434},"\"O molho de mostarda é facilmente preparado com natas azedas, mostarda Dijon, limão e sal. O cuscuz de pérola é uma alternativa boa e saudável às batatas ou ao arroz. Ferver com um pouco de sal durante 20 minutos. Cozinho os espinafres a vapor numa frigideira com azeite e um pouco de sal. 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