which were popular in Sweden during the 19th
century. In it's present composition it dates back to
around 1900. Earlier it was believed that the name
came from the Swedish opera singer Pelle Janzon,
however it now appears that the dish got its name
from the title of a 1928 movie.
Ingredients:
· 200 - 300 g anchovy filets
(Please note: Swedish anchovy
filets are prepared from sprat
(scientific name: Sprattus
sprattus) whereas US filets are
prepared from anchovy
(scientific name: Engraulis
encrasicholus). Sprat filets
should be used!)
· 6-8 large potatoes
· 2 large yellow onions
· 30 g butter
· 1/3 teaspoon black pepper
· 1/2 teaspoon salt
· 150 ml cream
· 2-3 tablespoons breadcrumbs
(dried and finely crushed white
bread)
Proceed as follows:
1. Peel and slice the potatoes, cut the slices in
thin strips (or use your food processor!).
Cover the potato strips with plenty of water.
2. Peel and chop the onions finely and fry for a
few minutes.
3. Heat the oven to 250 oC, butter a dish.
4. Drain the potato strips, put a layer of potato
strips at the bottom of the dish, on top of this
a layer of anchovy filets and chopped
onions, then another layer of potato strips,
then another anchovy/onion layer, etc. The
uppermost layer should be potato strips.
5. Spread the dried breadcrumbs over the dish,
sprinkle with melted butter.
6. Place in the oven for 30 minutes, then add
the cream and continue baking for another
fifteen minutes. Serve hot!
A completely different origin of the dish has been
suggested by Suzanne Koski in an e-mail:
"According to Craig Claiborne, Pastor Jansson
brought his flock to Bishop Hill, Illinois in the mid-
19th century. He preached mightily against
succumbing to temptation, but he himself did so
when spying, and then tasting a potato and anchovy
dish on a parisher's table. The story goes that the
dish went back to Sweden with disillusioned
followers (perhaps the woman who originated the
dish)."
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