Re: Anchovy recipes
From one of my old Swedish cookery books. We make this every Christmas for sure, but it is welcome all winter long as well.
Jansson's Frestelse (Jansson's Temptation)
2-3 large onions, sliced thinly
4T. tablespoons butter
5-6 russet potatoes, (depending on size) peeled and sliced thinly
1 can anchovy fillets, drained & chopped (2-oz. can)
1 1/2 c. heavy cream (or half-and-half)
salt and pepper (white pepper is traditional)
Plqace oven rack in the center.
Preheat oven to 400*F.
Grease a 13x9-inch baking dish with about 1T. of the butter.
Saute the onions slowly in 2 tbsp of the butter over moderate heat, stirring occasionally, until they turn golden. Use a large skillet.
Layer 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper to taste, last 1/3 of the potatoes, salt & pepper to taste.
(Note: white pepper, if you are unfamiliar with it, has a sharper "bite" than black pepper, so use a bit more sparingly unless you like a real pepper bite).
Dot the top with the remaining 1 T. of butter cut into very small pieces.
Bake the casserole for 10 minutes.
Pour 3/4 cup of the cream over the potatoes and bake the casserole for 20 more minutes.
Pour the remaining cream over the top of the casserole, reduce heat to 300*F, and bake for 30 minutes more or until the potatoes are tender.
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