Deselect All. make it again. Near the end of the 70’s, the group leaves Motown and joins Atlantic Records. This creamy potato and fish gratin is called Janssons frestelse in Swedish, which means Jansson’s temptation (apostrophes don't exist in Sweden). 12. Jansson is the Swedish equivalent of Jones so the name may well just mean everyone’s temptation. Faster No Knead Bread - So Easy ANYONE can make crusty artisan bread. Enough for 4 Use a small baking dish of around 15 x 15 cms. 8. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks. 7. JANSSON'S FRESTELSE (JANSSONS'S TEMPTATION) Submitted by A Cook Updated: January 16, 2018. …gravlax (marinated salmon), meatballs, and “Jansson’s temptation,” a casserole of potatoes, onions, anchovies, and cream. An ultra classic Swedish dish, one of my personal favorites and an absolute legend on the Swedish Christmas table. reviews (1) 100%. [1], The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Bake for about an hour until golden brown. Go to reviews. Cut the ansjovis into 1 cm (½”) lengths. Start This article has been rated as Start-Class on the project's quality scale. It is commonly included in a Swedish Christmas dinner table, but is often eaten on other occasions including Easter. This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. Preparation time. Drain the spiced brine from the ansjovis tin into a jug. 6. Jansson’s Temptation. 14-16 swedish anchovy fillets and the brine they're stored in; 2 large onions (sliced in half moons) 5 medium potatoes (peeled and chopped into matchsticks) Fry the onion in butter until it is softened without browning. [4], It has often been associated with the opera singer Per Adolf "Pelle" Janzon (1844–1889), remembered as a gourmand. One is that it was named for a food-loving opera singer from the early 1900s, called Mr Janzon (his first name is disputed). [5], "Janssons frestelse—a really tempting sprats casserole", https://en.wikipedia.org/w/index.php?title=Jansson%27s_temptation&oldid=975656847, Creative Commons Attribution-ShareAlike License, This page was last edited on 29 August 2020, at 18:31. It's unsure who Jansson was - some say it was a pastor and this dish was his only temptation - but suffice to say that it's quite delicious. Here is a quote from the recipe: I love to make it and not tell people it has anchovies in it until after they rave about how good it is. This lovely fella is essentially a potato gratin, topped with crispy breadcrumbs, soft on the inside and spiced up with small pickled … Janssons frestelse (Swedish pronunciation: [ˈjɑːnˈsɔns ˈfrɛstɛlsə], Jansson's temptation) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. The 70’s decade reaffirms the Temptations’ place in history as entertainment giants. Ingredients: A knob of butter, for greasing 3 large potatoes, peeled and thinly sliced 1 tsp sea salt 1 tsp black pepper 400ml (14fl oz) double cream 100ml (3½fl oz) whole milk 2 … Jansson's temptation is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. Serves 6 Preparation time: 30 minutes Cooking time: 1 hour. It is commonly included in a Swedish Christmas dinner table, but is often eaten on other occasions including Easter. JANSSON'S TEMPTATION . Cover the bottom of the dish with a third of the potatoes, then add half the fried onions and half the ansjovis pieces. Peel the potatoes and then cut them into juliennes or thin strips. Janssons frestelse, or Jansson's temptation, is a traditional Swedish casserole dish made with julienned potatoes, onions, cream, and a special kind of canned pickled fish called Swedish anchovies. The dish is also common in Finland where it is known as janssoninkiusaus. Peel the onion and cut into julienne strips. 4. Posted on 6 November, 2020 by cllism. 5. I think I have almost learnt all the ingredients and recipe by heart ;-) As I once said, nothing motivates me more than seeing an intriguing recipe in a friendly blogger's post, so you can be sure I will make this dish soon. This creamy potato and fish gratin is called Janssons frestelse in Swedish, which means Jansson’s temptation (apostrophes don't exist in Sweden). Add the remaining third of the potatoes then season with pepper (you probably won’t need any salt as the ansjovis are very salty). make it again. He lived in the (mid) 1800s. Get Jansson's Temptation Recipe from Food Network. By Kalle Bergman. Nutrition: per serving Calories 204kcals Fat 5.6g (2.4g saturated) Protein 5.8g Carbohydrates 31.2g (2.6g sugars) Fibre 2.8g Salt 1.4g Salt and pepper is put over each layer, then cream is added so that it almost fills the tin. Who doesn’t love a creamy potato bake in the winter? Read More Inspire your inbox – Sign up for daily fun facts about this day in history, updates, and special offers. It is a popular item on julbord (Christmas buffets) and all kinds of special occasions. The result is more savoury than fishy. 8 medium all-purpose potatoes (about 3 3/4 pounds), peeled and halved lengthwise Lightly grease an ovenproof baking dish. Janssons Temptation: Star Of The Swedish Christmas Smorgasbord. Uno Henning in "Jansson's Temptation". To confuse matters ansjovis are not really anchovies, but cured sprats! 14. One is that it was named for a food-loving opera singer from the early 1900s, called Mr Janzon (his first name is disputed). If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on: Privacy Policy & Terms | Sitemap | AdvertiseCopyright © 2020 Swedish Food. Uno Henning, Knut Uno Henning, actor, actress, theater actor, film actor, theater, theater, drama. 2. Be the … It is the ultimate comfort food – quick and easy to prepare, frugal and so delicious to eat on a cold dark evening. History: Jansson's frestelse, Jansson's Temptation, goes back to the 1920s when there was a movie by that name, Janssons frestelse, in which this dish was served. Unsalted butter to smear the baking tin 1 clove garlic, cut in half and rubbed around your baking tin 1 large brown onion, peeled and sliced thinly 1 kilo, which is the equivalent of 5 medium peeled, potatoes, peeled, thinly sliced. They release two albums under their new label, but within a few years, they re-join Motown under a multi-album, multi-year deal. The origin of the dish is not entirely clear as there are are a couple of theories. Janssons frestelse. https://www.saveur.com/article/Recipes/Janssons-Temptation-Aquavit This photograph originates from a press photo archive. It has such a yummy flavor! 3/4. [2][3], The recipe is often mistranslated into English, with anchovies being substituted for sprats. Add another third of the potatoes, followed by the remainder of the onion and then the remaining ansjovis pieces. Jansson's Temptation. I found this on another website researching Swedish recipes. Jansson's temptation (Swedish: Janssons frestelse (Swedish pronunciation: [ˈjɑ̌ːnsɔns ˈfrɛ̂sːtɛlsɛ])) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. Add the cream and milk. Submitted by anderson524 Updated: September 24, 2015. Serve hot with knäckebröd, Västerbottensost and a salad, or warm as part of a smörgåsbord (buffet). 30 mins to 1 hour. Product ID: 1488097 / SCAN-TT-01488097. This is because sprats (Sprattus sprattus) pickled in sugar, salt and spices have been known in Sweden as ansjovis since the middle of the 19th century, while true anchovies (Engraulis encrasicolus) are sold in Sweden as sardeller (sardelles). Traditional recipe has julienned potatoes, but if this seems like too much work you can thinly slice them too. This gratin is made with julienned potatoes, onion, ansjovis and cream. less than 30 mins. It is finally baked in an oven at 200 °C (392 °F) for about one hour. The idea is similar to the French gratin dauphinoise, but with anchovy rather than grated cheese. Jansson's Temptation. It is usually served as a side dish at … Go to reviews. According to Stigmark, the name was borrowed from the film Janssons frestelse (1928) featuring the popular actor Edvin Adolphson; as a name for this dish it was coined by Stigmark's mother and her hired cooking lady for the particular occasion of a society dinner, whence it spread to other households and eventually into cookbooks. The origin of the name is up for debate as to whether it’s named after the gourmand opera singer Pelle Janzon, or the 1928 film Janssons Frestelse. • Even unopened tins of ansjovis or spice-cured sprats must be kept in a fridge.• Don’t tell anyone that it is made with sprats until they have tasted it!• Swedes might think the quantities below are for two people, but with some nice bread and salad I think there is ample for four people unless you are a real Janssons frestelse addict.• For a blander flavour, reduce the amount of ansjovis and the amount of brine added to the cream in step 5. The dish is also common in Finland where it is known as janssoninkiusaus. (7) Recipe by kolibri. Sprinkle over the breadcrumbs and then dot the surface with butter. Serves. Most tins of ansjovis are bought to make Janssons Frestelse (Jansson's Temptation) which is a kind of fishy potato gratin. The dish is a traditional creamy potato anchovy casserole (my version swaps anchovies for capers and uses plant-based cream) named after Pelle Janzon, a foodie Swedish opera singer of the early 1900s. 3. Since the 1940s when the recipe was published, it has become a classic Swedish favorite. Regardless, the recipe was first published in the 1940s and has become an expected dish to appear on the julbord. The ingredients are layered in a casserole, or other ovenproof dish, and baked in the oven until done. Flatten the surface then pour the cream, milk and spiced brine over. You really can’t make this dish with Mediterranean anchovies so you will need to buy a tin of spiced-cured sprats, sold as skarpsill in IKEA or ansjovis in specialist Swedish food shops or online. All Rights Reserved. Jansson’s temptation / Janssons frestelse. Cooking time. Whatever the origin, it is clear that the recipe was first published in 1940 and quickly became established as a classic of the Swedish Christmas dinner table. 1. The 80’s Preheat the oven to 230°C (450°F, gas 8, fan 190°C). Hands down, Janssons frestelse, or “Janssons,” as it is popularly known, is the most popular late-night meal in Sweden, a “vickning” as the Swedes say. (I use a julienne disc on a food processor to do this but the sizes are not critical.). Janssons frestelse ("Jansson's Temptation") is a Swedish gratin of potatoes, onions, and preserved fish, somewhat similar to a French dish of potatoes with anchovies. Serves 6. Some reserachers claim that it may very well be the opera singer Pelle Janzon who is to blaim for this dish. It is now so popular that no julbord (Christmas table) would be complete without Janssons frestelse. [13] Many gratinéed dishes are topped with béchamel , mornay or other sauces. This dish has a very interesting name – Jansson’s temptation. Also, small herrings (Clupea harengus) may be used instead of sprats. It is commonly included in a Swedish Christmas smörgåsbord, but can be eaten on other occasions such as Easter. 0/4. 9. potatoes, preferably a floury type such as King Edward. Jansson's frestelse (Jansson’s temptation) Loading. 11. The anchovies melt into it to make a sauce. Jenny Can Cook Recommended for you Say hello to Janssons Frestelse - Janssons Temptation. It was apparently named after somebody famous but I’m really not sure who these people are (possibly Swedish in origin) so I’m not going to say too much about this. The anchovies may seem an odd ingredient in what is basically potatoes au gratin, but when they combine … Jansson’s Temptation. This is originally a Swedish recipe, but it has been a Finnish favourite for a long time. Ingredients. 13. reviews (0) 0%. SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. Charles, Jansson's Temptation has been tempting me for at least two years! However, another claim[2] for the origin of the name has been made by Gunnar Stigmark (1910-2001) in an article – "Så var det med Janssons frestelse" – which appeared in the periodical Gastronomisk kalender. - Duration: 7:18. John Duxbury. 10. The origin of the dish is not entirely clear as there are are a couple of theories. Who Jansson is, we may never know, but this meal is an absolute must on a cold and frigid evening. Project 's quality scale the ingredients are layered in a casserole, or sauces! Everyone ’ s temptation salt and pepper is put over each layer, then cream is added so that may! Must on a food processor to do this but the sizes are not really anchovies but! 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