A variation on this traditional Swedish recipe from Signe Johansen .
Ingredients
- 50 g butter cut into cubes, plus 15g extra for greasing
- 1 medium white onion peeled and finely chopped
- 2 tbsp olive oil
- 3 large waxy potatoes peeled, if you prefer
- 1 small celeriac peeled and quartered
- sea salt and white pepper
- 125 g anchovies drained and brine reserved
- 300 ml creme fraiche
- 150 ml double cream
- 50 g stale rye bread bashed or blitzed into crumbs
- 50 g stale rye bread bashed or blitzed into crumbs
Servings:
Instructions
- Heat the oven to 190C (170C fan)/375F/gas 5 and grease a large ovenproof dish with butter.In a small-medium saute pan, sweat the onion in the olive oil over a low-medium heat for eight minutes, until soft and translucent.
- Cut the potatoes and celeriac into 5mm-thick slices (use a mandoline, if you have one).Randomly scatter a third of the potato and celeriac over the base of the greased dish, season, then top with half the anchovies and fried onion, and season again.
- Repeat with another layer of potato and celeriac and another of anchovies and onion, seasoning both, then top with the last of the potato mix.
- Warm the creme fraiche, cream and reserved anchovy brine in a small saucepan, then pour over the mix until covered; you may need a little extra cream (or warm vegetable, chicken or fish stock).
- Sprinkle the breadcrumbs and butter cubes over the top, then bake for 45-50 minutes, until the Jansson’s is bubbling, the potatoes and celeriac are soft and the top is crisp.
Share this Recipe
Powered byWP Ultimate Recipe