Jansson`s Temptation
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 medium potato (s)
- 2 large onions
- 125 g anchovy fillet (s), marinated
- 2 tablespoon butter
- 200 ml cream
- 1 cup breadcrumbs or breadcrumbs
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Peel the onion and cut into strips or thin slices.
- Put half of the potatoes in a baking dish. Cover with the onions, then place the anchovy fillets on top. Save the anchovy marinade. Place the rest of the potatoes on the fish fillets, sprinkle with breadcrumbs and top with flakes of butter. Baste with the canned marinade and half of the cream. Salt and pepper.
- Place the casserole dish in the preheated oven at 200 ° and bake the casserole for about 50 - 60 minutes. Depending on the oven, cover with aluminum foil at the beginning. Halfway through, add the rest of the cream.
- Serve hot.
- Note: It is definitely advisable to use marinated anchovies, because on the one hand the marinade has a lot of aroma and on the other hand there is no need to soak salted anchovies. Whether in acetic acid marinade (possibly round off with sugar) or anchovies pickled in oil is a matter of taste.
- Variation: Do not put all the ingredients except for the breadcrumbs flat in the baking dish, but place them diagonally - almost upright - and possibly dispense with the breadcrumbs. Use a relatively small baking dish for this. The anchovy fillets can also be replaced with a fish with a milder taste - or with appropriately prepared stockfish / clipfish.
- It`s also delicious, but then has only a little to do with Janssons Temptation (Janssons Frestelse).
- As always, the quantities given are only guidelines.
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