Janssons frestelse
A Swedish classic that has its rightful place on the Christmas table. In our family, this is served together with the rest of the necessary small dishes on the Christmas table such as pickled herring, cured salmon, Christmas ham, meatballs, ribs, beetroot salad and prince sausage. We always make the whole Christmas table in buffet style and everyone can choose what they think fits with what. Therefore, I think this recipe should be enough for 8 people if you eat it as a side dish on a buffet.
Jansson's frestelse (translates to Jansson's temptation) is a kind of potato gratin that consists of potatoes, onions, cream, butter and anchovies. The potatoes are sliced into thin sticks and layered with onions and anchovies. Cream is added, topped with breadcrumbs and then baked in the oven until soft.
Full recipe:
(SWE version)
Janssons Frestelse -- A Swedish Classic
This classic Swedish dish is a regular on the Julbord (Christmas buffet table). Most unusual about it is the use of spice-pickled anchovies.
Recipe (serves 4-8):
----------------------------
1.5kg (3lbs) waxy potatoes, peeled and cut into shoestrings
3 large onions or six small ones, julienned
400ml (1.5 c) heavy cream
200ml (3.4c) milk
1 250g can of spice-cured anchovies (for example Abba brand Ansjovis) -- some rumors are you can get these at Ikea and the cans are pink.
Bread crumbs
Butter for sauteing.
Saute the onions in the butter until translucent. Boil the milk and cream together.
Layer half the potatoes in a casserole dish. Then add the onions. Then spread out the ansjovis filets. Then place the rest of the potatoes over the top. Firmly press down to minimize space between the potatoes.
Add the juice from the ansjovis tin, and pour over the boiled milk and cream. Top with bread crumbs.
Bake at 175C/350F for 1.5-2 hours.
JANSSONS FRESTELSE/POTATO RECIPE/SWEDISH TRADIONAL FOOD
It is a gratin swedish dish made of potatoes, onions, anchovies.
Janssons frestelse | Leif Mannerström
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Klassikerns klassiker på julbordet som var bland de mest populära rätterna på Sjömagasinet. Snåla inte på ansjovisen, lägg i lite orökt kaviar och tomatpuré i grädden så får ni till en riktig höjdare!
Ingredienser:
2 burkar Ansjovis med spad
1 kg Fast potatis
0,5 liter Vispgrädde
2 Gula lökar
1 matsked Orökt kaviar
1 matsked Tomatpuré
100 gram Smör
0,5 dl Ströbröd
Kryddor:
Salt
Vitpeppar
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Janson's Temptation - a Swedish Delish
Janson's Temptation - a Swedish Delish, Janson's Frestelse! How to make a special, super tasty, and different Swedish Plate! Now, you have to like ANCHOVIES!
Anchovies, onions, potatoes, and heavy cream. It goes in the oven for approx. 40-50 min
To prepare everything 10-20 min
Helena's How to Cook European and More
Traditional Swedish Cooking: Making Janssons Frestelse for Third Sunday of Advent with ARNE & CARLOS
In this weeks Advent Special, we show you how we make Carlos favourite dish Janssons Frestelse, which he also calls Heaven on a Plate. Here is the recipe:
JANSSONS FRESTELSE
2 onions
1 kg (2 pounds) potatoes
2 cans of anchovies keep the liquid.
2 dl (0.8 cups) heavy cream
1 dl (0.4 cups) milk
2 tbsp grated bread or Panko
2 tbsp butter
Method:
1. Peel the potatoes and slice as to make French Fries. Peel and slice the onions thinly.
2. In a pan with very little butter, cook the sliced onion until soft and golden.
3. Butter up an oven dish and layer potatoes, cooked onions and anchovies. Start and end with potatoes.
4. Mix the cream, milk, and 2 tbsp of the liquid from the anchovies in a bowl. Add half of this liquid mixture to the Janssons. Keep the rest of the liquid for later.
5. Add small clicks of butter to the top of the Janssons and sprinkle the grated bread or Panko.
6. Cook in the oven at 225 C (435 F) for 45 minutes. When the dish has been in the oven for 30 minutes, take it out and carefully add the rest of the liquid along the corners or side of the dish. Cook for another 15 minutes.
Janssons frestelse can be made in advance and can be frozen. It is a perfect dish to have by itself or as part of a Swedish Smørgåsbord.
Enjoy!
ARNE & CARLOS
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