Janssons Frestelse (Jansson's Temptation)

posted by mikeb99 03-12-101 6:04 PM

Janssons Frestelse - Jansson's Temptation

This dish is a modified form of the anchovy gratins which were popular in Sweden during the 19th century. In it's present composition it dates back to around 1900. Earlier it was believed that the name came from the Swedish opera singer Pelle Janzon, however it now appears that the dish got its name from the title of a 1928 movie.

200 - 300 g anchovy filets (Please note: Swedish anchovy filets are prepared from sprat (scientific name: Sprattus sprattus) whereas US filets are prepared from anchovy (scientific name: Engraulis encrasicholus). Sprat filets should be used!)
6-8 large potatoes
2 large yellow onions
30 g butter
1/3 teaspoon black pepper
1/2 teaspoon salt
150 ml cream
2-3 tablespoons breadcrumbs (dried and finely crushed white bread)

Peel and slice the potatoes, cut the slices in thin strips (or use your food processor!). Cover the potato strips with plenty of water. Peel and chop the onions finely and fry for a few minutes.

Heat the oven to 250 oC, butter a dish.

Drain the potato strips, put a layer of potato strips at the bottom of the dish, on top of this a layer of anchovy filets and chopped onions, then another layer of potato strips, then another anchovy/onion layer, etc. The uppermost layer should be potato strips.

Spread the dried breadcrumbs over the dish, sprinkle with melted butter. Place in the oven for 30 minutes, then add the cream and continue baking for another fifteen minutes. Serve hot!

Taken from the Santasson Recipe Collection.

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