{"id":1108,"date":"2023-05-26T10:33:19","date_gmt":"2023-05-26T08:33:19","guid":{"rendered":"https:\/\/nordic-chefs.gullevdesigns.studio\/?p=1108"},"modified":"2025-04-15T12:00:16","modified_gmt":"2025-04-15T10:00:16","slug":"crevettes-crues-wasabi-aneth","status":"publish","type":"post","link":"https:\/\/nordic-chefs.com\/fr\/raw-shrimps-wasabi-dill\/","title":{"rendered":"Crevettes crues, wasabi et aneth par le chef Eric Vildgaard du restaurant Jordn\u00e6r"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"1108\" class=\"elementor elementor-1108\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-683fc7a8 e-flex e-con-boxed e-con e-parent\" data-id=\"683fc7a8\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-644f6c87 elementor-widget elementor-widget-text-editor\" data-id=\"644f6c87\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"_04xlpA direction-ltr align-start para-style-body\"><strong><span class=\"WdYUQQ\">Il s'agit de l'un des plats embl\u00e9matiques du restaurant Jordn\u00e6r, et plus qu'un simple plat pr\u00e9f\u00e9r\u00e9 des clients, il s'agit d'un hommage personnel. Inspir\u00e9e d'un plat servi au Noma, o\u00f9 Eric a \u00e9t\u00e9 form\u00e9 par Ren\u00e9 Redzepi, cette recette associe des ingr\u00e9dients nordiques classiques au style raffin\u00e9 d'Eric. L'id\u00e9e a germ\u00e9 pendant son s\u00e9jour dans la cuisine du Noma. Aujourd'hui, cette inspiration se perp\u00e9tue dans la version de Jordn\u00e6r.<\/span><\/strong><\/p><p><strong>Sauce au raifort<\/strong><\/p><p>Ingr\u00e9dients :<br \/>- 100 g de babeurre<br \/>- 24 g de jus de raifort<br \/>- Sel, selon le go\u00fbt<br \/>- Jus de citron, selon le go\u00fbt<br \/>- 20 crevettes crues<br \/>- Huile d'aneth<br \/>- Herbes fra\u00eeches (pour la garniture)<\/p><p>Instructions :<\/p><p>1. Dans un saladier, m\u00e9langer le babeurre et le jus de raifort. Bien m\u00e9langer jusqu'\u00e0 incorporation compl\u00e8te.<br \/>2. Ajustez la saveur en ajoutant une pinc\u00e9e de sel et un filet de jus de citron, selon votre go\u00fbt.<br \/>3. D\u00e9cortiquer les crevettes en veillant \u00e0 ce qu'elles soient correctement nettoy\u00e9es et d\u00e9vein\u00e9es.<br \/>4. Placer les crevettes d\u00e9cortiqu\u00e9es dans un bol de service r\u00e9frig\u00e9r\u00e9, pr\u00eates \u00e0 \u00eatre garnies de la sauce au raifort.<br \/>5. Au moment de servir, arroser g\u00e9n\u00e9reusement les crevettes de la sauce au raifort m\u00e9lang\u00e9e \u00e0 un peu d'huile d'aneth.<br \/>6. Pour ajouter une derni\u00e8re touche d'\u00e9l\u00e9gance, saupoudrez le plat d'herbes fra\u00eeches pour le d\u00e9corer.<br \/>7. Servir imm\u00e9diatement et savourer l'exquise combinaison de saveurs.<\/p><p>Remarque : cette recette peut \u00eatre d\u00e9gust\u00e9e seule ou associ\u00e9e harmonieusement \u00e0 des ingr\u00e9dients compl\u00e9mentaires pour cr\u00e9er une exp\u00e9rience culinaire m\u00e9morable.<\/p><p>Cr\u00e9dit photo :<span style=\"color: #000000;\"> <a style=\"color: #000000;\" href=\"http:\/\/www.instagram.com\/nordic_chefs\">Chefs nordiques <\/a><\/span><br \/>Restaurant : <span style=\"color: #000000;\"><a style=\"color: #000000;\" href=\"http:\/\/www.instagram.com\/restaurantjordnaer\">Restaurant Jordn\u00e6r<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>This is just one of Eric&#8217;s signature dishes from Restaurant Jordn\u00e6r and it is more than just a guest favorite \u2014 it&#8217;s a personal tribute. Inspired by a dish once served at Noma, where Eric trained under Ren\u00e9 Redzepi, this recipe brings together classic Nordic ingredients with Eric\u2019s own refined style. The idea first sparked [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5767,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Raw shrimp, wasabi & dill Eric Vildgaard Restaurant jordn\u00e6r","_seopress_titles_desc":"Eric Vildgaard pays tribute to his former mentor, Rene Redzepi Restaurant Noma \u2014 a heartfelt nod to the chef who helped shape his culinary journey.","_seopress_robots_index":"","footnotes":""},"categories":[54],"tags":[],"class_list":["post-1108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"jetpack_featured_media_url":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/05\/Raw-shrimps-wasabi-dill-by-Eric-Vildgaard-from-Restaurant-Jordnaer.webp","_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/posts\/1108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/comments?post=1108"}],"version-history":[{"count":0,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/posts\/1108\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/media\/5767"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/media?parent=1108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/categories?post=1108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/tags?post=1108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}