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JANSSON'S FRESTELSE
Jansson's Temptation
The popularity of Jannson's Temptation in Sweden is roughly akin to that of pizza in America, and its briny taste seems to give people a feeling of instant communication with the sea. There are many stories as to how it got its name; but one very popular story is about a 19th centruy religious zealot went to America and founded Bishop Hill in Illinois. Though adamantly opposed to pleasures of the flesh, one day he became sorely tempted by this dish and secretly threw over all his principles and partook. And he was caught! Regardless of how it began, it's a good indication of what this dish can do to a Swede!
Swedes often serve this dish with beer as a kind of "nattmat, or night food, which is offered just before a party breaks up to make sure guests go out into the cold with something warm and strong in their stomachs.

Recipe By: Time-Life Cookbook Series (1968
Servings: 6
7 medium boiling potatoes, peeled -- cut 2" x 1/4"
2 1/2 tablespoons butter, divided
2 tablespoons vegetable oil
4 cups thinly sliced yellow onions
16 flat anchovy fillets -- drained
White Pepper to taste
2 tablespoons fine dry bread crumbs
2 tablespoons cold butter -- cut in 1/4" bits
1 cup heavy cream
1/2 cup milk

Preheat oven to 400 degrees; keep potatoes immersed in cold water to keep them from discoloring. Heat 2 tablespoons of the butter and the 2 tablespoons of oil in a 12-inch skillet; when froth subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown. Use the 1/2 tablespoon butter to grease a 2-quart baking dish. Drain potatoes; pat dry with a paper towel. Arrange a layer of potatoes in the bottom of the baking dish; sprinkle with a littlet white pepper. Then alternate layers of the onions and anchovies with potatoes; sprinkle each layer with a little white pepper Top with remaining potatoes; sprinkle with white pepper. Scatter breadcrumbs over top; dot with bits of butter. Heat cream and milk in a heavy saucepan until it simmers; pour over potatoes. Bake 45 minutes or until potatoes are tender and liquid is nearly absorbed.


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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved