The potato worldwide: Janssons frestelse (Janssons temptation) from Sweden
Being a big potato fan is not a secret anymore. I love potatoes in all types of preparation: cooked, steamed, fried, fried, baked ... Whether fried potatoes, boiled potatoes, baked potatoes, fries and so much more: Potatoes always go somehow. Last year at the potato workshop, I learned a lot about growing and the different varieties and also published a recipe for incredible potato samosas with green herbal chutney, cucumber mint raita and mango lassi. Today the potato spectacle continues and I am part of the blog parade Die Kartoffel worldwide, initiated by diekartoffel.de. But this time around, I've come to Sweden thematically and brought me a real classic: Jansson's teasing (Jansson's temptation) !
We know the dish under the Swedish original name Janssons frestelse or in the German translation: Jansson's temptation. It is a casserole that is traditionally served in Sweden for Christmas, but can also be eaten all year round. The ingredients are kept very simple and the potatoes are clearly the focus here. The casserole also consists of onions, ansjovis, cream, butter and breadcrumbs. Simple but incredibly tasty!
The potatoes for Janssons Frestelse should be floury or predominantly firm. So they combine as best as possible with the cream and the other ingredients and are wonderfully soft and mild in the bite. I chose a predominantly firm variety, namely Marabel from a local farm here. Mehligkochende potatoes are often too soft and crumble too strong. The Marabel was perfect, took the sauce wonderfully and still had the perfect bite. In combination with the other ingredients the potato taste came out perfectly - too intensive potato varieties would probably not harmonize so well with the fish.
The fish in Janssons Frestelse is also a peculiarity: you needed the so-called Ansjovis and no, this is not a spelling mistake. It is a sprat type and should not be confused with classic anchovy fillets or anchovy fillets, as found in our supermarket. These fish are much more salted, mature longer and are therefore more intense in flavor.
The sprats used in the Swedish court, on the other hand, are more reminiscent of mild matjes fillets and are much less intense. The exact name of the fish used is Skarpsill or Sprattus sprattus and it is a type of Baltic Sea spawn. Pickled and as a semi-preserved in the refrigerated shelf you will find these sprats in the supermarket with us as Appetitsild . You should find them in every major supermarket in the fish shelf next to salmon, matjes and anchovies in the cooling.Together with a green salad, it is a wonderfully filling dinner, does not require many or expensive ingredients, and is quickly prepared. Have fun copying!
Jansson's tease (Jansson's temptation)
Peel the onions and finely dice. Melt 1 tablespoon of the butter in a small pan and slowly fry the onions in it.
Drain the Ansjovis, collecting the brew. Cut the fish fillets.
Preheat the oven to 200 ° C top and bottom heat. Butter a baking pan thoroughly with butter.
Put one third of the potato sticks in the dish and drizzle with some of the caught fish brew. Spread half of the anchovies and steamed onions over it. Repeat the process, then sprinkle the rest of the potatoes over it.
Distribute the cream evenly over the ingredients. Sprinkle the breadcrumbs over it. Spread the remaining butter in pieces on the breadcrumbs.
Bake in the lower third of the preheated oven for about 45 minutes until golden brown and crispy. Serve with a fresh green salad.
This article was created in friendly cooperation with diekartoffel.de for the blog parade Die Kartoffel weltweit. Thanks for the nice cooperation!