JANSSON'S TEMPTATION (SWEDISH POTATO AND ANCHOVY CASSEROLE)
Steps:
- Butter an ovenproof dish. Peel and slice the onions into thin slices (on a mandoline if you have one). Fry the onion slices gently in a frying pan with as little fat as possible for 10 minutes until golden brown, stirring occasionally to prevent browning too much. Peel the potatoes slice thinly and cut into matchsticks. (Some mandolines can cut directly into matchsticks or a good coarse grater could be used instead). Layer the potatoes, fried onion and pieces of anchovy into the buttered dish. The bottom and top layers should be of potato. Pour on half of the cream and milk mixture, with some of the juice from the tin, and dot the top surface with the butter. Finally scatter the breadcrumbs over the surface and bake at 225C for 30 minutes. remove from oven and add the rest of the cream mixture around the dishes edge, bake for a further 15 mins approx until the the potato feels soft and has a good colour. Makes an excellent supper dish accomapanied by an imported lager beer and followed by a good salad, or can be served as a starter
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