Myllymäki janssons frestelse
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I continue with some typical Scandinavian Christmas dishes now just days before Christmas Eve. Jansson&#;s temptation is the translation of the Swedish name of the dish &#; &#;Janssons frestelse&#;. This is a must on our traditional Christmas dinner table. This is a creamy potato and fish gratin. The combination might sound a bit strange, but the salty fish is a great combination with the creamy potatoes. It&#;s made with julienned potatoes, onion, anchovies and cream. The &#;anchovies&#; we use for this dish is actually more cured sprats. But here in USA I bought anchovies by Trader Joe&#;s and that works fine. Try the recipe, you will be surprised how delicious it is!
Ingredients ( pers):
- 2 lb potatoes (creamy sort)
- 2 onions
- 1 tbs butter
- 6 oz anchovies (keep also the liquid/brine the anchovies are kept in)
- 1 2/3 cup half cream, half milk
- butter, breadcrumbs, pepper
Preheat the oven to °F. Peel the potatoes and then cut them into juliennes or thin strips (thinner than french fries). Peel the onion and cut into thin circles or strips. Fry the onion in butter until it is softened without browning (gives a more delicious taste than raw onion). Li
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One of the most typical Swedish main courses: Janssons frestelse (Jansson&#;s temptation). You can find it on menus in Sweden, everywhere where you find classic Swedish home cooking.
If you are not in Sweden, but would like to try out how to cook this traditional Swedish dish yourself, here fryst vatten the recipe for Janssons frestelse.
Traditonal Swedish recipes
Janssons frestelse – Jansson&#;s temptation recipe
Ingredients
- g raw potatoes
- g anchovy fillets, marinated
- 2 large onions
- ml cream
- 3 tablespoons breadcrumbs
- Butter
Preparation
Proportion: 1/4 onions, 3/4 potatoes, with the finely chopped anchovy fillets in between
- Peel potatoes and cut into strips
- Cut onions into thin strips
- Spread butter on a baking dish
- One layer of potatoes, onions on top, anchovies on top, then potatoes igen, etc.
- Finish with a layer of potatoes
- Press the upper layer flat
- Pour cream over it
- Possibly pour some anchovy marinade from the tin over it
- sprinkle breadcrumbs over it
- salt and pepper on it
- Spread some butter over it
- Then in the oven for one hour, at °C
If the upper layer turns brown too quickly, cover the baking dish with aluminium foil.
Also in
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Madam Sif
Janssons Frestelse
Fisk har hørt julen til, nærmest siden den blev opfundet (altså julen. Ikke fiskene. Fisk er meget, meget ældre end Jesus). Det skyldes ikke mindst den katolske adventsfaste, hvor kød var verboten og fisk var fjong. Det har trukket dybe spor gennem julens madtraditioner, især i sydeuropæiske og sydamerikanske lande, hvor katolicismen stadig hærger. I Danmark var vi ret hurtige til at losse katolikkerne ud, men vi havde andre gode grunde til at holde fast i fiskemaden. Vi har pænt meget kystlinje, og ferskvandsfisk kunne man finde i de mange åer og søer. Salte sild var en vigtig del af vinterforrådet, og senere blev fisk en vigtig del af det kolde frokostbord, der så igen blev en vigtig del af julen. For slet ikke at tale om klipfisken og den kogte torsk, der er ekstra god i de kolde måneder. I Skandinavien + Finland har vi i ganske særlig grad formået at fastholde fisken på julebordet, hvad enten det er som hovedret (Norge!) eller sidevogn. Så kan man jo selv vurdere om man synes det er godt eller skidt. Sandt er det i alt fald, at vi får kørt ret meget fisk ned i julen, især i form af sild og laks.
Derfor var det heller ikke nogen større ove