Traditionally known as a dish for a quick supper fix, Janssons frestelse is a family favourite, and not to be missed at a Swedish Christmas table.
Text & Photo © CM Cordeiro & JE Nilsson 2020
Janssons frestelse, using Leif Mannerström´s Christmas recipe.
One of the first dishes introduced to me when I landed in Sweden is the classic Janssons frestelse. With heavy cream and potatoes with slivers of anchovies, this dish makes a substantial meal for that after party downtime, if you´re still awake.
Leif Mannerström´s 2010 Christmas cookbook has one of the best recipes for Janssons frestelse. For a 12 persons serving, this is what you will need:
6 large potatoes, ca. 1 kg
ca 3 tbsp butter
3 dl whipping cream (40% fat)
1 tbsp caviar
200 g anchovies filet, made from skarpsill or the European sprat
1 tbsp breadcrumbs
salt to taste
peppar to taste
Peel the potatoes and place them in cold water so that they don´t change colour
Start the oven set at 175 °C
Butter an oven form or a cast iron pan
Peel and slice the onions
Caramelize the onions in butter
Whisk the cream and fold in the caviar
Cut the potatoes in strips
Layer the potatoes, onions and anchovies in the oven form or cast iron pan
Salt and peppear to taste
Pour the caviar cream over the arranged potatoes and anchovies, cover them lightly with breadcrumbs
Bake on mid-shelf in the oven for ca 45–60 minutes or until the cream and potatoes have come together in a thick consistency
Garnish wiht a few slices of slivery anchovies for that festive look
Janssons frestelse is usually eaten with crispbread, and a slice of your favourite hard cheese on top. Else, it is perfectly enjoyable on its own.
A diamond trellis of anchovies is part of what makes this a Christmas Janssons frestelse.
A sprinkling of breadcrumbs on top gives this dish its crisp bite on top, and a decadently creamy middle.
In the oven at 175 °C for about forty minutes or until the top turns golden brown.
Out of the oven and best served with crispbread, with a slice of cheese over.