4 Comments to 'Janssen’s Temptation'
Subscribe to comments with RSS or TrackBack to 'Janssen’s Temptation'.
:: Trackbacks/Pingbacks ::
No Trackbacks/Pingbacks
Leave a Reply
You must be logged in to post a comment.
Janssen’s Temptation
Posted By Kerri
This is one of those recipes that seems to have been following me around for a while which we finally got round to making this evening. Its a Swedish recipe and is usually part of a smorgasbord, served with cold meats and fish. Also traditionally served at Christmas and/or Easter.
Unfortunately, I tried to improvise so that I could use up some marinated anchovies that had been languishing in the fridge for a while. They didn’t end up melting down in the same way as the jarred anchovies do and I think this led to a lack of flavour; of course I can’t be sure as I’ve never had the real dish. As I understand it, Swedish anchovies are very different to the type we get here so the UK version is very different to the traditional anyway.
We followed Lizzie’s recipe, apart from her very good advice about which anchovies to use 🙂
It was still tasty and we both enjoyed it, it’s similar to one of our very favourite potato dishes: dauphinoise. We served it with some garlicky greens.
Sep 23rd, 2008
It certainly looks and sounds tempting! I’ve just given you an award, come check it out!
I’m sorry it didn’t work out with the marinated anchovies, do try it again though. Ikea sell the pickled sprats which are the real deal in the recipe, next time I go (if ever…) I’ll pick some up.
Love the individual le creusets!
Looking good!
I normally use the anchovies that you get in glass jars. They’re in olive oil and I let the oil drip off and pat the anchovies down with paper towel. After that I cut them down into smaller pieces. But as you say, you can’t really get the ‘right’ type of anchovies here in the UK.
I’m not sure if it’s a regional thing or just something my family and their friends did but we never sliced the potatoes into ‘coins’. We always cut/grated/mandolined them into matchsticks instead.
I posted a version of this dish on my blog ages ago, before my new camera :(, http://www.freestylecookery.com/2007/12/recipe-janssons-temptation.html
// Mike
http://www.freestylecookery.com
I will try and remember to make it again although I’ve sort of already filed it away in my head as “not-as-good-as-dauphinoise” which is a bit of a shame.
I saw various different methods for how to slice the potatoes when I was doing some research Mike, we used a mandolin in the end just because it was easiest.