Keep stirring with a wooden spoon until it’s thick enough to lightly coat the back of a spoon, then stir through the cream. Subscribe to delicious. Most Swedish families serve Jansson’s temptation as part of their Christmas Day dinner. Bread crumbs. This is a gratin-style dish that everyone in Sweden knows well. You must be logged in to rate a recipe, click here to login. It has such a yummy flavor! Grease the Omnia Pan well. Season with pepper and a little salt anchovies are salty). Jansson’s Temptation or Janssons Frestelse is comfort food at its best and one of my favourite dishes, a gratin made with potatoes, onion, anchovies, and cream. Peel potatoes and cut into strips; Cut onions into thin strips Now you can stay up to date with all the latest news, recipes and offers. Butter. Melt the butter in a saucepan, add the onion and cook until soft. If an account was found for this email address, we've emailed you instructions to reset your password. It also typically appears on a smorgasbord, which also would likely offer shrimp and pickled herring, gravlax (cured salmon), Swedish meatballs, cooked cabbage, and hard-boiled egg halves topped with caviar, as well as crisp and soft breads and various salads. Jansson's temptation Janssons frestelse. Pour the remaining sprat juice over the dish. 01/12/2020 - Sunday Evening Service Dr LE Traxler teaches on temptations we will face out of 1 Corinthians 10:13. Ingredients (For 4 persons) 8 medium sized potatoes 2 onions Butter for the baking dish 10 anchovy fillets with marinade (canned) 250 ml cream 100 g breadcrumbs 2 tablespoons butter. 700 g raw potatoes; 250 g anchovy fillets, marinated; 2 large onions; 300-400 ml cream; 3 tablespoons breadcrumbs; Butter; Preparation. The anchovies melt into it to make a sauce. Jansson's Temptation. Never make the mistake of using anchovies, as many English-language recipes suggest. It is the ultimate comfort food – quick and easy to prepare, frugal and so delicious to eat on a cold dark evening. Slice the potatoes into thin long slices (kind of like French fries). Jansson’s temptation, or Janssons frestelse − a creamy potato and anchovy casserole − is said to have been named after Pelle Janzon, a food-loving Swedish opera singer of the early 1900s. Preheat the oven to around 200C/400F/Gas 6. Subscribe to delicious. Add the flour and cook for a couple of minutes, stirring constantly (it will become a thick paste). Heat the oven to 200°C/180°C fan/gas 6. A classic Swedish comfort dish of potatoes, cream and anchovies (or pickled sprats) is usually on the heavy side. In a 1.5 litre ovenproof dish, make 3 layers of the potatoes, topping each with anchovy fillets and pouring over the creamy onion and velouté mixture. INSTRUCTIONS: Peel and slice onions and sauté in a frying pan This lovely fella is essentially a potato gratin, topped with crispy breadcrumbs, soft on the inside and spiced up with small pickled sprats to add an amazing and almost undefinable sweet saltiness to the dish. Put the potato slices into a large saucepan with the salt, pepper, cream and milk. The idea is similar to the French gratin dauphinoise, but with anchovy rather than grated cheese. Janssons frestelse or Jansson's temptation is a smalll standalone dish intended for the Smörgåsbord buffet. Jansson is the Swedish equivalent of Jones so the name may well just mean everyone’s temptation. Who doesn’t love a creamy potato bake in the winter? You can serve Jansson's temptation with small sausages :) 1 kg potatoes. But Jansson’s temptation can just as easily be eaten at any time of year. This creamy potato and fish gratin is called Janssons frestelse in Swedish, which means Jansson’s temptation (apostrophes don't exist in Sweden). I love both anchovies and potatoes and your Jansson's temptation looks fabulous! Scatter the breadcrumbs over the top. Season with salt and pepper. This creamy potato and sprat casserole is a part of the Swedish Christmas table but is perfect any time of the year. This version uses canned mackerel and is served with crunchy quick pickles. Peel the potatoes and chop them into small 0.5cm/¼in piece sticks - a bit thinner than French fries. Say hello to Janssons Frestelse - Janssons Temptation. But don't be alarmed by the sprat thing. If you’re not keen on anchovies, take a look at our similar potato, cheese and onion gratin instead. Do not fear the anchovies! It makes a great main course with a salad, or a side dish for cold meat or roast lamb. Pour two-thirds of the milk and cream over the dish, then sprinkle the breadcrumbs on top. But don’t be alarmed by the sprat thing. Read about our approach to external linking. Jansson’s Temptation – Swedish Potato Bake. magazine. A lovely Swedish potato baked side dish recipe (also known as Jansson’s temptation) scented with... Lamb with anchovies is a classic recipe that’s popular in Sweden. Leave for 5 minutes, then serve. In the traditional recipe the potatoes are cooked entirely in cream, but we’ve used a much lighter chicken velouté (thickened stock), with a splash of cream added to give body and richness. Turn the heat to high and slowly pour in the chicken stock, whisking constantly to mix the paste into the liquid, until you’ve added all the stock and there are no lumps. 200 g anchovies. Jansson's Temptation A classic Swedish dish made in your Omnia. This recipe is my adaption of a Swedish classic, which we serve at key celebrations of the year, including Midsummer. Spread half the soft onions over the potato strips, followed by one tin of ansjovis; it is up to you whether you add the liquid in the tin or not (see recipe intro). magazine this month and receive a free cookbook, Subscribe to the digital edition of delicious. After slicing, do not was the potatoes because the starch coming out from the potatoes is needed in this dish giving it its creamy texture. It doesn’t taste like fish – the sprats are just seasoning – a Temptation tastes smooth and creamy with just a tiny hint of the … The result is more savoury than fishy. Preparation Peel the potatoes and cut them into sticks. I was invited for dinner by a Swedish family and since it was time around Christmas, the conversation was evolving around Christmas traditions and food. But our clever tweak makes it lighter. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. In Sweden, where this dish originates, it would be made with cured sprats rather than anchovies. Add another layer of onion and potato, then another 10 sprats on top. please click this link to activate your account. Yield 8 or more servings. The origin of the dish is not entirely clear as there are are a couple of theories. 2-3 dl cream. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. My Swedish food temptation started some years ago when I visited the country for the first time. Meanwhile, peel and slice the carrots and beetroot into thin strips or matchsticks. Whoever originally translated it that way condemned many a poor person to a very salty dish! Jansson's Temptation was not created in Sweden at all, but in this country, Craig Claiborne found. I love to make it and not tell people it has anchovies in it until after they rave about how good it is. Take care not to burn the onion - it should be cooked, but not turning brown. Place in a bowl of cold water wash out the starch. Season with 1 teaspoon of kosher salt (or ½ teaspoon of fine sea salt) and a good grinding of pepper. Put the potatoes in a large saucepan, pour over boiling water to cover, salt well and cook for 5-10 minutes until nearly tender. today for just £13.50 – that's HALF PRICE! Season with salt and pepper and pour over half the cream … I make Janssons Frestelse throughout the cold season every year, serve it to guests and bring it to potlucks and it is always very popular. Season with salt and pepper. 2 brown onions 6 medium boiled potatoes (about 500 g) 200 ml single cream 1 Tbs dried breadcrumbs 2 Tbs butter. Ingredients 1 small can sprats, with brine (about 125 g). Take off the heat. Jansson’s temptation. Bring to a simmer and cook for 10 minutes, until the potatoes are tender. 6-10 anchovies (save some of the liquid) 4-5 mid-size potatoes (350-400gr) 1-2 yellow onions or leek ; 2-4 tbsp butter If you are not up to making a smörgåsbord , serve it in small portions as a starter, perhaps with a kale-based salad. Season again. 1 hour 10 minutes; serves 4; A little effort; Sandinavian food has a reputation for simplicity, dishes taste of their core ingredients and made with little fuss. Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with half the sprat fillets placed at even intervals. We have sent you an activation link, Easy; February 2016; Easy; February 2016; Serves 4 as a main, 6 as a side; Hands-on time 30 min, oven time 40 min ; A classic Swedish comfort dish of potatoes, cream and … I found this on another website researching Swedish recipes. 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. Delicious magazine is a part of Eye to Eye Media Ltd. Janssons frestelse – Jansson's temptation recipe Ingredients. 2 onions. Jansson's Temptation "It's not a creamy gratin, it's more of a rich gratin," says Jernmark of this traditional Swedish side that pairs spiced anchovies with potatoes, onions, and cream. Charles, Jansson's Temptation has been tempting me for at least two years! INSTRUCTIONS: Peel and slice onions and sauté in a frying pan. According to Stigmark, the name was borrowed from the film Janssons frestelse (1928) featuring the popular actor Edvin Adolphson; as a name for this dish it was coined by Stigmark's mother and her hired cooking lady for the particular occasion of a society dinner, whence it spread to other households and eventually into cookbooks. To serve, heat a large sauté pan and melt the butter. Jansson’s temptation. Janssons Frestelse or Jansson’s Temptation is a classic Swedish dish. The Swedish word ‘ansjovis’ actually means sprats, not anchovies. I think I have almost learnt all the ingredients and recipe by heart ;-) As I once said, nothing motivates me more than seeing an intriguing recipe in a friendly blogger's post, so you can be sure I will make this dish soon. Drain and steam dry in a colander. Time 1 hour. 700g all-rounder potatoes such as maris piper, sliced into batons, 50g anchovy fillets in oil, drained and finely chopped. Bake for about 45 minutes, or until the potatoes are cooked. Say hello to Janssons Frestelse – Janssons Temptation. Peel the boiled potatoes and slice or julienne. Add the spinach and cook until wilted. If the dish is looking dry, you can add more milk - the aim is to get a creamy consistency. Filling enough to be served as a main dish, it’s also great with roasted meats. Enter the email address associated with your account, and we'll send you a link to reset your password. March 25, 2015 at 3:05 pm . Proportion: 1/4 onions, 3/4 potatoes, with the finely chopped anchovy fillets in between. Halfway through the cooking time, add the rest of the milk and cream. I always include the brine … Meanwhile, heat the olive oil in another saucepan, then fry the onion and garlic over a medium heat for 5 minutes or until starting to soften. Jansson’s Temptation A classic Swedish dish made in your Omnia. Add the potatoes and cook for a few minutes. In any case, the recipe was published for the first time in 1940, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. The anchovies are what make the dish special adding depth and saltiness while the cream rounds it off. Bake for 40 minutes or until the top is golden and crisp and the filling is bubbling. 2 brown onions 6 medium boiled potatoes (about 500 g) 200 ml single cream 1 Tbs dried breadcrumbs 2 Tbs butter. Slice the onion into small pieces. Serves: 4 portions. Janssons frestelse – Janssons temptation A traditional dish from Sweden. Grease a 25cm x 18cm baking dish with butter. Jansson’s Temptation is a easy to make classic Swedish winter warmer. Ingredients 1 small can sprats, with brine (about 125 g). Serve as part of a traditional Swedish smörgåsbord.