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Swedish Jansson's temptation - " Janssons frestelse"
Swedish Jansson's temptation - " Janssons frestelse"
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This Swedish casserole has been a classic on the Christmas tables from 1940. It is a salty dish made of a mixture of anchovies in brine, potatoes, heavy cream and bread crumbles. It is a perfect dish to on on a cold winter day.

Ingredient List for 6 servings:
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600 gr Potatoes
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300 gr Swedish anchovy fillets in brine
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0,5 Onion
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50 gr Butter
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250 ml Heavy cream
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3 tablespoons Bread crumbles
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1 pinch Salt
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1 pinch White pepper
Oven temperature:
200 degrees Celsius
Instructions:
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Preheat the oven on 200 degrees Celsius.
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Peel and grate the potatoes in slices.
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Peel and cut the onion in small slices.
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Cover the bottom and edges of an oven form with butter.
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Spread 1/3 of the grated potatoes, and ½ of the onion in the oven form. On top of the potatoes place evenly ½ of the anchovy fillets. Make sure to keep the brine you will need it later on.
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Sprinkle a little salt and white pepper on top of the fish fillets.
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Make another layer of potatoes, onion, anchovy fillets, salt and pepper.
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Place the rest of the potatoes as a last layer.
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Pour 2/3 of the fish brine and all of the cooking cream over the gratin.
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Sprinkle the bread crumbles evenly on the gratin, and place the butter in small pieces over the crumbles.
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Place the gratin in the middle of the oven for 20 minutes. Pour the rest of the brine on the edges of the gratin. Keep it in the oven for 20 more minutes.
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Take it out and serve it warm.
A selection of recipes from the same country.
This recipe is from Sweden
A homemade mud cake with saffron and white chocolate taste delicious together with some whip cream on the side. This cake is quick to prepare and fits all occasions.
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.
If you have a sweet tooth this is a dessert for you. It has a biscuit bottom, in the middle you find the popular caramel sauce dulce de leche, and the top contains whip cream sprinkled with crumbles of a daim bar. Raspberry on the top gives an extra touch to the dessert. If you don't want to spend 3 hours boiling a can of sweetened condensed milk to become dulce de leche sauce, you can by it already prepared.
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