Jansson’s Temptation, a Swedish style potato gratin is yet another delectable recipe by the ‘culinary king’ Patrick Stromvall. 50g butter, cut into cubes, plus 15g extra for greasing 1 medium white onion, peeled and … For many Swedes – and those of us who are not Swedish – it is these reheated leftovers that are the real Christmas treat. Preparation. 1 and half cups light cream (or milk) softened butter. Significantly, they are less salty and intense, having a lighter, sweeter cure than anchovies; it might be more accurate to describe them as pickled. Keep an eye on them, and stir regularly: they should be soft and pale gold. Jansson’s Temptation Recipe This Jansson’s Temptation Recipe ends up as a rich, creamy dish, similar to a Gratin Dauphinois, but with the slightly salty addition of anchovies and onions. Jansson's temptation ¿ potato gratin (Photo by Peter Cassidy) INGREDIENTS. Well, you’re right – that’s interesting. Learn to prepare the delicious Janssons' Temptation, a traditional Swedish food consisting in a potato casserole with anchovies, potatoes, onions and cream 30 March, 2012 Select rating Give it 1/5 Give it 2/5 Give it 3/5 Give it 4/5 Give it 5/5 Once they start to lose their raw look, turn the heat down to low and cook very gently for 15–20 minutes. What an unusual and lovely dish! Save my name, email, and website in this browser for the next time I comment. I found 3(!) Yield 8 or more servings Time 1 hour Jansson’s Temptation was not created in Sweden at all, but in this country, Craig Claiborne found. Jansson’s temptation with potato, celeriac and rye crisp. The secret to a well-made Janssons Frestelse is thinly sliced potatoes. These little pickled fish were popular in the Soviet Union and after its collapse, their popularity didn’t go anywhere. Spread a third of the potatoes in an oven-proof baking dish and top with half of the anchovies and half of the onion then repeat again and finish with a layer of potatoes. For me, sprats can be considered as a staple. Jansson's Temptation Serves: 4 portions 6-10 anchovies (save some of the liquid) 4-5 mid-size potatoes (350-400gr) The recipe is pretty simple and includes potatoes and anchovies in cream. Janssons Frestelse or Jansson’s Temptation is a classic Swedish dish. You may have come across Jansson’s temptation described as a potato and anchovy dish. This traditional Swedish potato casserole is a must on every Christmas table, although frankly I’m fond of it at any other time of the year too. If you want to learn how to make this dish at home for Christmas, then follow the recipe, where Chef Stromvall takes you through, step by step. 1 tsp pepper. 8 to 10 anchovy fillets. They buy a bunch of well-known-to-us salted anchovies and throw them in Jansson’s Temptation. This is a gratin-style dish that everyone in Sweden knows well. Who doesn’t love a creamy potato bake in the winter? This is essentially a potato gratin, topped with crispy breadcrumbs, soft on the inside and spiced up with small pickled sprats to add an almost undefinable sweet saltiness to the dish. Serves 4 people as a side dish. Heat the oven to 200c/fan 180c/gas 6. But our clever tweak makes it lighter. Recipe: Jansson’s temptation. Paired with a crisp green salad to balance out the creaminess, it’s a comforting meal. vegetable oil 4 tbsp. This creamy potato and fish gratin is called Janssons frestelse in Swedish, which means Jansson’s temptation (apostrophes don't exist in Sweden).The origin of the dish is not entirely clear as there are are a couple of theories. 1 tsp capers, drained. I will never give away, trade or sell your email address. The gratin will stand for a while until needed, and tastes just as good, if not better, warm rather than hot. Best & Worst LGBTQ-Minded Food Brands to Work For in 2019. Janssons Frestelse is a famous Swedish casserole prepared specially for Christmas Dinner ,the speciality of this dish is that it uses pickled sprats (a type of fish) those are very common in Sweden and hence in my recipe is have not added any sprats and made as a veg dish. It features Swedish anchovies (sprats)! Janssons Frestelse (adapted from Vår kok bok) serves 6-8 as a side 2 1/4 pounds (1kg) potatoes, peeled and julienned 1/4″ thick 2-3 yellow onions, peeled and sliced into thin rings 12-14 ansjovis or anchovies 2 cups (470 ml) light cream bread crumbs 2-3 tablespoons butter Preheat the oven to 430°F(225°C). Another delectable recipe by the ‘ culinary king ’ Patrick Stromvall king ’ Patrick Stromvall here! A bendy spatula to scrape them and their buttery juices into a bowl sprat liquid mixture over the and! Or with a crisp green salad and crusty bread only two weeks away and I am not if. 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