Loading

Jansson’s temptation

1 comment

Photo: Per-Erik Berglund/imagebank.sweden.se

 

Print
Jansson’s temptation
: 
: Main
: 6-8
 

Janssons frestelse or Jansson’s temptation − a creamy potato and anchovy casserole − is said to have been named for Pelle Janzon, a food-loving Swedish opera singer of the early 20th century. In any case, the recipe was published for the first time in 1940, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily be eaten at any time of year. It is quite remarkable that something as simple as potatoes, onions, anchovies and cream can taste so heavenly.
Ingredients
  • 1.2 kg (2½ lb) potatoes
  • 400 g (14 oz) onions
  • 375 g (13 oz) spice-cured sprat filets
  • 600 ml (3 cups) heavy whipping cream
  • salt, white pepper
  • breadcrumbs
  • butter

Instructions
  1. Peel the potatoes and cut them into strips.
  2. Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.
  3. Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the sprat (“anchovy”) filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes.
  4. Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt.
  5. Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs.
  6. Bake in the oven (250°C/475°F) for about an hour.

WordPress Recipe Plugin by EasyRecipe

Swedish recipes

December 18, 2011