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Janssons frestelse - Jansson's Temptation
This dish is a modified formof 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.
Proceed as follows:
Ingredients:
1
. Peel and slice the potatoes, cut the slices in
thin strips (or use your food processor!).
Cover the potato strips with plenty of water.
·
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
(
2. Peel and chop the onions finely and fry for a
few minutes.
3. Heat the oven to 250 C, butter a dish.
4. 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
(
o
(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
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.
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5
6. Place in the oven for 30 minutes, then add
the cream and continue baking for another
fifteen minutes. Serve hot!
2-3 tablespoons breadcrumbs
(dried and finely crushed white
bread)
A completely different origin of the dish has been
suggested by Suzanne Koski in an e-mail:
"
According to Craig Claiborne, Pastor Jansson
brought his flock to Bishop Hill, Illinois in the mid-
9th century. He preached mightily against
1
succumbing to temptation, but he himself did so
when spying, and then tasting a potato and anchovy
dish on a parisher's table. The story goes that the
dish went back to Sweden with disillusioned
followers (perhaps the woman who originated the
dish)."
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