What is Jansons Festelse?

Jansons Festelse or Janson's temptation is a traditional Swedish casal bowl made of juliented potatoes, onions, cream and a special type of canned fish called Swedish Anchovina. The ingredients are layered in a saucepan or in another bowl resistant to the oven and care in the oven until it is done. This meal is very popular in Swedish and Finnish cuisine and is commonly served as part of the traditional Christmas Smorgasbord buffet or as a refreshment with a late night party. If you want to give Jansons Festelse its characteristic taste, it is very important to use only Swedish anchovies, called ANSJOVIS , in preparation. The origin of the name Jansons Festelse is not known for sure, although the food was probably named either after the Swedish film from 1921 with the same name, or after the Swedish opera singer named Pelle Janzon.

Swedish anchovies used in Jansons Festelse are not real Anch, but they managed. Šprotas have softertexture than anchovy and are loaded with a spicy, slightly sweet brine. It is necessary to use Swedish anchovies for Jansons Festelse, not real anchovies or food will taste quite different. Swedish Ančovičky can be found in some European deliva, specialized food stores and are also commonly available in the IKEA food department.

There are many different recipes for Janssons Festelse, but the basic ingredients and preparation method remain the same. One traditional version of this recipe uses 2 pounds (1 kg) of potato flour, peeled and Julienned into thin strips; one to three sliced ​​yellow onions; 1 1/2-2 cups (325-500 ml) cream; 7 ounces (200 g) Swedish Anchovice fillets; dry breadcrumbs; butter; And black pepper. The onion is fried until it softens, then laminated in a butter saucepan with potatoes and fish. The cream is poured over an overril and freshly ground pAprics and dry breadcrumbs are sprinkled at the top, with some heels of butter. The food is then baked at 430 degrees Fahrenheit (225 degrees Celsius) for about one hour until the potatoes are boiled and the upper part is not brownish.

Traditionally, Jansons Festelse is served directly from the casserole and cold beer is a common accompaniment. Jansons Festelse can be prepared in advance, either by assembling a bowl and then baking just before serving, or by baking in advance and re -heating before serving. The recipe for this meal was first released in 1940 and in Sweden food is often called "Jansons".