Nutrition Facts
6 servings
6
Jansson’s Temptation Recipe
This "Jansson's temptation" is a delicious potato gratin with sprats, a traditional Swedish specialty for the smorgasbord or the Christmas buffet.
Ingredients
10 Potatoes (fairly large)
2 Large onions
25 Liquid cream
10 Milk
50 Butter
2 Breadcrumbs
Directions
1
Peel and chop the onions. Sauté them in butter for a few minutes without allowing them to brown too much.
2
Wash the potatoes, peel them, and cut them into sticks, like matchsticks. To do this, it's best to use the fry cutting blade of your food processor or your mandoline.
3
Mix the potatoes with the onions. Season well with pepper.
4
Drain the sprats, retaining the marinade. Cut them in half or into thirds. Preheat the oven to 200° (400°F).
5
Grease a large baking dish well and place a first layer of potatoes. Cover with a first layer of fish, then add potatoes, a second layer of sprats, and finish with potatoes. Generously pepper the top.
6
Drizzle with a little marinade and half of the cream. Bake for about twenty minutes.
7
Remove the dish from the oven and drizzle with the remaining cream. Cover the gratin with breadcrumbs and sprinkle with a few dabs of butter.
8
Bake for another good half hour until the potatoes are very tender. Keep warm until ready to serve.
9
If you're unable to find them at a Swedish grocery store in Paris, buy Riga sprats (Russian) at a Central European grocery store or at some fishmongers who sell them as well.
10
To finish, the sprats are also called Norwegian anchovies, sprat, etc. Close to the sardine, smoked and marinated in oil, this small fish offers a powerful taste. It is a fish from the cold waters of the Baltic Sea, like herring or cod. With its bluish back and silver belly, this fish is often confused with young herring.
Ingredients
Ingredients
10 Potatoes (fairly large)
2 Large onions
25 Liquid cream
10 Milk
50 Butter
2 Breadcrumbs
Directions
Directions
1
Peel and chop the onions. Sauté them in butter for a few minutes without allowing them to brown too much.
2
Wash the potatoes, peel them, and cut them into sticks, like matchsticks. To do this, it's best to use the fry cutting blade of your food processor or your mandoline.
3
Mix the potatoes with the onions. Season well with pepper.
4
Drain the sprats, retaining the marinade. Cut them in half or into thirds. Preheat the oven to 200° (400°F).
5
Grease a large baking dish well and place a first layer of potatoes. Cover with a first layer of fish, then add potatoes, a second layer of sprats, and finish with potatoes. Generously pepper the top.
6
Drizzle with a little marinade and half of the cream. Bake for about twenty minutes.
7
Remove the dish from the oven and drizzle with the remaining cream. Cover the gratin with breadcrumbs and sprinkle with a few dabs of butter.
8
Bake for another good half hour until the potatoes are very tender. Keep warm until ready to serve.
9
If you're unable to find them at a Swedish grocery store in Paris, buy Riga sprats (Russian) at a Central European grocery store or at some fishmongers who sell them as well.
10
To finish, the sprats are also called Norwegian anchovies, sprat, etc. Close to the sardine, smoked and marinated in oil, this small fish offers a powerful taste. It is a fish from the cold waters of the Baltic Sea, like herring or cod. With its bluish back and silver belly, this fish is often confused with young herring.
Notes
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