Jansson’s temptation?

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Janssons frestelse, or Jansson’s Temptation, is a traditional Swedish casserole dish made with julienned potatoes, onions, cream, and a special kind of pickled fish called Swedish anchovies. The ingredients are layered in a saucepan or other baking dish and baked in the oven until cooked through. This dish is very popular in Swedish and Finnish cuisines and is commonly served as part of the traditional Christmas buffet or as a late night snack. To give Janssons its distinctive flavour, it is very important to use only Swedish anchovies, called ansjovis, when preparing it. The origin of the name Janssons frestelse is not known for certain, although the dish was probably named after a 1921 Swedish film of the same name or after a Swedish opera singer named Pelle Janzon.

The Swedish anchovies used in Jansson’s frestelse are not true anchovies at all, but a sardine-like fish called a sprat. Sprats have a softer texture than anchovies and are pickled in a spicy, slightly sweet brine. It is essential to use Swedish anchovies for Jansson’s frestelse, not real anchovies, otherwise the dish will taste very different. Swedish anchovies can be found in some European delicatessens, specialty food stores and are also commonly available in the food department of IKEA stores.

There are many different recipes for Jansson’s frestelse, but the essential ingredients and method of preparation remain the same. A traditional version of this recipe uses 2 pounds (1 kg) of floury potatoes, peeled and julienned into thin strips; one to three thinly sliced ​​yellow onions; 1 1/2-2 cups (325-500 mL) cream; 200 g of Swedish anchovy fillets; bread crumbs; butter; and black pepper. The onions are fried until softened, then layered in a buttered casserole dish with potatoes and fish. The cream is poured onto the plate and freshly ground pepper and dry breadcrumbs are sprinkled on top, with a few dabs of butter. The dish is then cooked at 430 degrees Fahrenheit (225 degrees Celsius) for about an hour, until the potatoes are cooked through and the top is browned.

Traditionally, Janssons frestelse is served tableside straight from the saucepan, and cold beer is a common accompaniment. Janssons’ franselse can be prepared ahead of time, either by assembling the dish and then cooking it right before it’s served or cooking it ahead of time and reheating it before serving. The recipe for this dish was first published in 1940, and in Sweden the dish is often called simply “Jansson.

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