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Jansson ´s temptation
Jansson ´s temptation
3.8
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This potato gratin with anchovy (Janssons frestelse) is a classic on every Swedish Christmas tables and most of the eastern tables. The recipe got it name in the 1940 when it was published. This is a different fish dish, without the typical fishy taste.

Ingredient List for 6 servings:
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1 kilo Potatoes
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1 small Onion
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300 ml Cooking cream
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4 tablespoons Bread crumbs
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300 gr Scandinavian style anchovy fillets (in brine) in a tin
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1 pinch Salt
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1 pinch White pepper
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30 gr Butter
Oven temperature:
200 degree Celsius
Instructions:
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Start the oven on 200 degree Celsius on electrical heat.
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Peel the potatoes and the onion and grate them in to thin slices.
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Butter an oven form.
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Put 1/3 of the potatoes in the bottom of the oven form, and spread ½ of the onion on top of the potatoes.
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Open the tin with the anchovy fillets, and place ½ the anchovy fillets on the potatoes.
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Sprinkle a thin layer of salt and white pepper. Repeat this process with another layer
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Place the rest of the potatoes as a third layer.
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Pour 2/3 of the anchovy fillets liquid (brine) evenly over the gratin.
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Pour the cream evenly over the gratin and make sure it goes down in the gratin.
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Pour the bread crumbs as an even layer on the gratin, and dot/spread with butter on top of the bread crumbs.
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Place the gratin in the middle of the oven during 40-45 minutes.
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Take out the gratin and serve it warm. Tradition is to serve it with Swedish meatballs.
A selection of recipes from the same country.
This recipe is from Sweden
It's commonly known that Sweeds love their cinnamon buns as well as a sticky mud cake. This is a homemade combination between them both called cinnamon bun mud cake. It taste as a cinnamon bun but the texture is a sticky mud cake. To make it look more like a cinnamon cake you can decorate it with decoration sugar.
One of the Swedish classical small dry cookies. Easy to make and you can keep them in the freezer for a few month so you always have cookies at home for "fika" if you will get company. These cookies normally have raspberry or strawberry jam on top, but you can use any jam you like.
This is a perfect sauce to a fresh salad or seafood. It is served cold and is very easy to make and can be made as strong as you wish. Why this Swedish sauce is named after the state of Rhode Island in the United states of America is a mystery. The sauce resemble a lot of the sauce called Thousand islands sauce, that is also served cold to salads and seafood.
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