This pink can was sitting in my fridge (yes, you need to store those in the fridge!) as a last souvenir from our trip to Sweden this past summer. What better way to use it than make Sweden’s favorite Janssons Frestelse, an oven dish with potatoes and sprats? The Swedes might think we’ve gone nuts, because it’s traditionally eaten with Christmas. Or with Easter. I don’t really care, especially since these cans can’t be kept forever. Important note: make sure you buy the right fish! What the Swedes call ‘ansjovis’ is actually not anchovies but sprats. These canned ansjovis are much sweeter than anchovies. IKEA sells sprats as well, under the name of Skarpsill.
Oven dish, serves 8
Action Time: 20 minutes + 45 minutes oven time
a knob of butter
4 white onions, halved and thinly sliced
28 oz/800 g potatoes, a bit floury
1 can of sprats (7 oz/200g)
10 oz/300 ml cream
10 oz/300 ml full fat milk
Extra: greased oven dish approx. 8 x 12 inch/ 20 x 30 cm, aluminium foil
1. Preheat the oven to 390°F/200°C. Heat the butter in a skillet over low heat, add the onions and cook until golden and soft. Meanwhile, peel the potatoes, wash them and cut them into matchsticks (julienne).
2. Place half of the potato sticks over the base of the oven dish. Top with the onions and sprats and cover with the rest of the potatoes.
3. In a bowl, combine cream, milk and a fair amount of salt and pepper. Pour over the potatoes and cover the dish with aluminium foil. Bake the Frestelse in the oven for about 40 minutes. Remove the foil and bake for 10 minutes more until the top is golden (or turn on the oven grill for several minutes).