Janssens
Tempation is not only traditional for a vickning, but is also present on the
Swedish smorgasbord. Although, Janssens
is rarely served in Sweden as a side dish for a normal meal, I think it is
delicious on its own for dinner, served with a green salad. It would also be a fine dish to accompany
slices of ham or a meatloaf.
The subtle flavor of this dish is from tinned Swedish ansjovis fillets. While the obvious translation would be anchovies, the fish are actually sprats, a kind of small herring. They are pickled in sugar and salt and flavored with spices. This spice mixture is what gives the casserole its characteristic flavor. If you don't live in Sweden then you can find ansjovis at IKEA or at specialty shops. These days, you can buy them on-line, as well. If you cannot get the Swedish kind, do not despair. Use about half of a small tin of regular anchovies in oil, discarding the oil. Then mix 1/8 teaspoon cloves, 1/8 teaspoon cinnamon, 1/8 teaspoon ginger, and one teaspoon of sugar, with a tablespoon of vinegar and a tablespoon of water. Sprinkle this mixture in the recipe instead of the tinned juices.
If the idea of fish marinated in spices sounds strange and perhaps not appetizing, ignore those thoughts. The finished dish has a subtle savory flavor and is not at all overpowering.
The subtle flavor of this dish is from tinned Swedish ansjovis fillets. While the obvious translation would be anchovies, the fish are actually sprats, a kind of small herring. They are pickled in sugar and salt and flavored with spices. This spice mixture is what gives the casserole its characteristic flavor. If you don't live in Sweden then you can find ansjovis at IKEA or at specialty shops. These days, you can buy them on-line, as well. If you cannot get the Swedish kind, do not despair. Use about half of a small tin of regular anchovies in oil, discarding the oil. Then mix 1/8 teaspoon cloves, 1/8 teaspoon cinnamon, 1/8 teaspoon ginger, and one teaspoon of sugar, with a tablespoon of vinegar and a tablespoon of water. Sprinkle this mixture in the recipe instead of the tinned juices.
If the idea of fish marinated in spices sounds strange and perhaps not appetizing, ignore those thoughts. The finished dish has a subtle savory flavor and is not at all overpowering.
6
medium sized potatoes (about 1 kilo)
2
large yellow onions
1
(4 1/2 ounce) tin Swedish ansjovis fillets
1
to 2 cups cream
4
to 6 tablespoons dry bread crumbs
2
tablespoons butter
Peel
potatoes and cut into slices, and then again lengthwise, so that you have
stick-shaped pieces. Peel onions and cut
off either end. Cut into half,
length-wise, and then slice into strips.
Chop the anchovy fillets into little pieces, reserving the juice.
Put
half of the potatoes in the dish. Top
with half of the onions. Sprinkle the
anchovy over the mixture. Then, layer on
the rest of the onions and then the potatoes.
Sprinkle the juice from the anchovy tin over the casserole. Pour in cream until it is about 3/4 way up the potatoes. Sprinkle the
breadcrumbs over the top in a nice even layer.
Chop up the butter into little bits and sprinkle on the top.
Bake in the oven for 45 to 50 minutes until the potatoes are tender and the top is browned. This dish can be made up to two days in advance and re-heated. In fact, it is actually better if you make it the day before and re-heat it. The cream is absorbed into the potatoes and the flavors will beautifully meld.
Bake in the oven for 45 to 50 minutes until the potatoes are tender and the top is browned. This dish can be made up to two days in advance and re-heated. In fact, it is actually better if you make it the day before and re-heat it. The cream is absorbed into the potatoes and the flavors will beautifully meld.