Traditionaljanssonstemptation Recipes
JANSSON'S TEMPTATION
This is originally a Swedish recipe, but it has been a Finnish favourite for a long time. It's unsure who Jansson was - some say it was a pastor and this dish was his only temptation - but suffice to say that it's quite delicious. Traditional recipe has julienned potatoes, but if this seems like too much work you can thinly slice them too.
Provided by kolibri
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C.
- Fry the onions until soft, and mix with julienned potatoes.
- Chop anchovy fillets finely, and keep the anchovy juices.
- In a shallow oven dish, put in a thin layer of potato onion mixture, followed by some anchovies. Repeat until you have used everything, ending up with a potato layer on top.
- Mix the cream with the anchovy juices and pour on the dish.
- Bake in the oven for about an hour.
- Before serving, top with fresh dill.
Nutrition Facts : Calories 383.6, Fat 26.1, SaturatedFat 15, Cholesterol 111.5, Sodium 1178.5, Carbohydrate 25.4, Fiber 3, Sugar 1.8, Protein 13
JANSSON'S TEMPTATION
Jansson's Temptation was not created in Sweden at all, but in this country, Craig Claiborne found. The splendid dish, which is not unlike a casserole, is made with potatoes that have been cut into julienne strips and blended with anchovy fillets or sprats, plus cream and onions. As the story goes, it was named after a 19th-century Swedish religious leader, Erik Janson, who brought his followers from Sweden to America and founded a community called Bishop Hill in Illinois. Mr. Janson preached staunchly against the pleasures of the flesh and appetite but had a weakness - a particular potato-and-anchovy dish. He was discovered devouring the dish so ravenously that it ruined his reputation. Mr. Claiborne said the story is probably apocryphal (even the spelling of the name is different).
Provided by Craig Claiborne
Categories side dish
Time 1h
Yield 8 or more servings
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees.
- Peel the potatoes and cut them into 1/4-inch-thick slices. Stack the slices and cut them into 1/4-inch-thick strips to resemble French fries. There should be about eight cups.
- Cover the bottom of a baking dish (an oval dish measuring 13 by 8 by 2 inches is ideal) with half of the strips. Drain the anchovies, reserving the liquid, and arrange them symmetrically over the potato layer. Pour the reserved liquid evenly over all.
- Scatter the onions and pepper over the top, and then scatter the remaining potatoes over them. Pour the cream over and sprinkle with pepper.
- Place in the oven and bake 45 minutes to one hour, until potatoes are done.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 478 milligrams, Sugar 3 grams
JANSSON'S TEMPTATION (JANSSONS FRESTELSE)
Who Jansson is, we may never know, but this meal is an absolute must on a cold and frigid evening. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish. If the anchovies are a definite 'no', then substitute smoked salmon. It won't have the same saltiness in each bite, but the salmon can be just as delicious in its own right. This is the one recipe that I get requests for after parties and there is always an amusing display of disbelief afterwards when the inclusion of anchovies is revealed.
Provided by WOLSELEY
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
- Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
- Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.
Nutrition Facts : Calories 326 calories, Carbohydrate 33.9 g, Cholesterol 70.9 mg, Fat 18.9 g, Fiber 4.2 g, Protein 6.8 g, SaturatedFat 11.4 g, Sodium 307.2 mg, Sugar 3 g
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