Janssons
frestelse
- Jansson's Temptation
-A recipe of sorts, and "a must" together with a nightcap at a Scandinavian party, any time of year...
and it plays a key role on the Swedish 'smörgåsbord'
|
lök,
gul lök
(4 st normal stlk) |
green onion, four ea. |
|
potatis (1 kilo) "normalt stora" 8 - 10 st |
potatoes, 8-10 ea. or 2 lbs. |
|
ansjovis, ca 2 hg + ansjovisspadet
|
anchovy,
approx ½ lb (use the sauce of the anchovy) |
|
smör, 1 - 1½ matsked |
butter, 1 - 1½ tbsp
|
|
grädde
3 dl |
cream, approx 1¼ cup |
|
225° C i cirka 45 minuter |
437°
F / 225 degrees Centigrade/ for 45 minutes |
4 servings / 4 portioner
cup= kopp, mugg men även ett mått = 8 fl oz/ 16 tbsp
8 fl oz = 16 tablespoons approx = 23.2 centiliters/-res
-An average size potato by Swedish standards
weighs 85 to 100 grams, roughly
equal to 3 - 3½ oz (ounces) ea.
1 ounce (oz.) = 28.4 grams (grammes/Br)
Peel the potatoes and onions.
Grease the
casserole, preferably oven-proof
glassware, with butter and leave approximately one ounce of butter in the pan.
Chop the onions and make a
layer in the bottom of
the pan.
Finhacka löken och börja med ett lager lök i botten!
Make a layer of potatoes, cut similar to French
Fries (strips)
['French fries'= American and 'potato chips'= British]
Now spread out one layer of anchovies 1-1½ inch
apart.
Make
another layer of onions.
Make sure you always have a minimum of three
layers of potatoes, two layers of onions and
two layers of anchovies.
Se till att alltid ha tre
lager (skikt) med potatis, två lager med
lök och två lager med ansjovis
(sprattus
sprattus, or 'skarpsill' in Swedish)!
Keep an eye on your oven to avoid burning the
top layer of potatoes. Sometimes it is wise to cover the potatoes with foil
(oven-proof aluminum) the last 10 to 15 minutes.
Håll ett öga på ugnen så du inte bränner översta lagret med potatis. Ibland kan det vara lämpligt att täcka potatisen med aluminiumfolie de sista 10 till 15 minuterna.
Remember
to keep a pair of pot-holders/ kettle-holders handy (nearby), and make sure they
are dry.
Ha (alltid) ett par torra grytlappar
till hands ("tillreds")!
Beverages to go with Jansson's Temptation: Beer and shot/s of
Explorer Vodka,
Renat Brännvin, Överste Brännvin
eller Skåne Akvavit.
-Don't chill the beverages as you will lose in
taste!
Dryckerna bör icke vara kylda eftersom man vid nedkylning förlorar i både arom & smak!
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.
Some reserachers claim that it may very well be the opera singer Pelle Janzon
who is to blaim for this dish. He lived in the (mid) 1800s.
Below
you'll find a few more versions and
suggestions on how to make this dish -Jansson's Temptation
http://www.arla.se/kokboken/visarecept.asp?VisaReceptId=418
http://www.users.wineasy.se/dengrymmekocken/fis16.htm
http://www.ronneby.se/dialogue/wwn/skafferi/ringer3.htm
http://home.swipnet.se/~w-18329/chevr.htm
http://www.sr.se/sormland/PROGRAM/ANDRA/receptv48.HTM
Gul lök minskar risken för cancer ...
