Norwegian Anchovy Pie Jansons Fra Stelse Recipes

JANSSON'S TEMPTATION (JANSSONS FRESTELSE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
• Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
• Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

JANSSON'S FRESTELSE

Steps:

• Preheat oven to 400 degrees. Peel and cut the potatoes into fine julienne, don't put them in cold water. You will need the starch to thicken the dish. If they become red or gray simply rinse them off quickly and dry them off with a paper towel. Slice the onion into fine slices. Cut the ansjovis (matjes) into small pieces. Butter an oven proof pan and layer the potato, onion and the ansjovis. Begin and finish with the potato. Salt and pepper between the layers. Mix the milk, heavy cream and the marinade and poor it over the dish. Spread a thin layer of bread crumbs on the top and bake it for 50 to 60 minutes, or until the potatoes are nice and soft.

NORWEGIAN-STYLE POACHED SALMON WITH ANCHOVY BUTTER

Steps:

• In a small bowl combine well the butter, the parsley, the anchovy paste, and freshly ground black pepper to taste and reserve the anchovy butter, covered. In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the mixture to a boil, and simmer if for 15 minutes. Strain the mixture through a fine sieve into a deep heavy skillet just large enough to hold the salmon in one layer. Add the salmon, bring the liquid to a simmer, and poach the salmon, covered, for 8 to 10 minutes, or until it just flakes. Transfer the salmon steaks with a slotted spatula to plates, letting the poaching liquid drain off, and divide the reserved anchovy butter between them.

JANSSON'S TEMPTATION

Steps:

• Heat the oven to 375 degrees.
• Peel the potatoes and cut them into 1/4-inch-thick slices. Stack the slices and cut them into 1/4-inch-thick strips to resemble French fries. There should be about eight cups.
• Cover the bottom of a baking dish (an oval dish measuring 13 by 8 by 2 inches is ideal) with half of the strips. Drain the anchovies, reserving the liquid, and arrange them symmetrically over the potato layer. Pour the reserved liquid evenly over all.
• Scatter the onions and pepper over the top, and then scatter the remaining potatoes over them. Pour the cream over and sprinkle with pepper.
• Place in the oven and bake 45 minutes to one hour, until potatoes are done.

NORWEGIAN ANCHOVY PIE (JANSON'S FRA STELSE)

Steps:

• Saute onions in 2 T butter over medium-low heat until golden.
• Peel and grate potatoes.
• Place half of grated potatoes in a buttered pie dish, then layer on onions, followed by anchovies, and finally the rest of the potatoes.
• Dot with remaining butter and sprinkle white pepper over top.
• Place in preheated 300 degree oven for a total of 50 minutes. After the first 10 minutes, pour on half of cream; 10 minutes later pour on the remaining cream.
• Serve immediately or refrigerate, covered, overnight.
• If serving the next day, bring to room temperature before heating in preheated 300 degree oven for 10-15 minutes.