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Recipe: Janssons Frestelse (Jansson's Temptation)
Similar Categories: Janssons, Frestelse, Janssons, Temptation
Serving Size : 4
20 sprat fillets -- (2 3.5-ounce cans)
2 tablespoons vegetable oil
4 tablespoons butter
3 medium yellow onions -- peeled and sliced
6 medium boiling potatoes -- peeled
2 teaspoons freshly ground white pepper
2 tablespoons fine bread crumbs
1 cup heavy cream
Drain sprats, reserving about 1/4 cup of the liquid. Dry filets thoroughly
between paper towels.
Heat oil and 2 tablespoons butter in a medium skillet over medium heat. Add
onions and cook, stirring occasionally, until soft, about 20 minutes. Allow
to cool.
Preheat oven to 400F. Cut potatoes into lengths about 3" x 3/4". Do not
rinse. Arrange about one-quarter of the potatoes in a buttered medium bakin
g
dish. Cover with one-third of the onions and one-third of the sprats. Seaso
n
with pepper, then repeat process twice more, finishing with a layer of
potatoes. Sprinkle top with bread crumbs, then dot with remaining 2
tablespoons butter.
Warm cream in a small saucepan over medium heat. Add reserved sprat liquid,
then pour over potatoes. Transfer to oven and bake until most of the liquid
has been absorbed, about 1 hour. Serve warm.
VARIATION: Christer Larsson, chef-owner of Christer's restaurant in
Manhattan, suggests making this dish with sauteed potatoes for a change o
f
pace. Begin in step 1 above, then cut the potatoes as in step above. Saut
e
potatoes in oil over medium-high heat until golden, about 15 minutes.
Assemble and bake as in steps 3 and 4 above.
Serves 4-6.
20 sprat fillets -- (2 3.5-ounce cans)
2 tablespoons vegetable oil
4 tablespoons butter
3 medium yellow onions -- peeled and sliced
6 medium boiling potatoes -- peeled
2 teaspoons freshly ground white pepper
2 tablespoons fine bread crumbs
1 cup heavy cream
Drain sprats, reserving about 1/4 cup of the liquid. Dry filets thoroughly
between paper towels.
Heat oil and 2 tablespoons butter in a medium skillet over medium heat. Add
onions and cook, stirring occasionally, until soft, about 20 minutes. Allow
to cool.
Preheat oven to 400F. Cut potatoes into lengths about 3" x 3/4". Do not
rinse. Arrange about one-quarter of the potatoes in a buttered medium bakin
g
dish. Cover with one-third of the onions and one-third of the sprats. Seaso
n
with pepper, then repeat process twice more, finishing with a layer of
potatoes. Sprinkle top with bread crumbs, then dot with remaining 2
tablespoons butter.
Warm cream in a small saucepan over medium heat. Add reserved sprat liquid,
then pour over potatoes. Transfer to oven and bake until most of the liquid
has been absorbed, about 1 hour. Serve warm.
VARIATION: Christer Larsson, chef-owner of Christer's restaurant in
Manhattan, suggests making this dish with sauteed potatoes for a change o
f
pace. Begin in step 1 above, then cut the potatoes as in step above. Saut
e
potatoes in oil over medium-high heat until golden, about 15 minutes.
Assemble and bake as in steps 3 and 4 above.
Serves 4-6.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Janssons, Frestelse, Janssons, Temptation
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