Jansson's temptation

From Wikipedia, the free encyclopedia
  (Redirected from Janssons frestelse)
Jump to navigation Jump to search
Jansson's temptation
Janssons frestelse.jpg
TypeCasserole
Place of originSweden
Main ingredientsPotatoes, onions, pickled sprats, bread crumbs, cream

Jansson's temptation (Swedish: Janssons frestelse (Swedish pronunciation: [ˈjɑ̌ːnsɔns ˈfrɛ̂sːtɛlsɛ])) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish julbord (Christmas smörgåsbord),[1] and the Easter påskbuffé, which is lighter than a traditional julbord.[2] The dish is also common in Finland where it is known as janssoninkiusaus.[3]

Preparation[edit]

Close-up view of a Janssons frestelse dish

The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost fills the tin. It is finally baked in an oven at 200 °C (392 °F) for about one hour.[4][5]

The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats (Sprattus sprattus) pickled in sugar, salt and spices have been known in Sweden as ansjovis since the middle of the 19th century, while true anchovies (Engraulis encrasicolus) are sold in Sweden as sardeller (sardelles). Also, small herrings (Clupea harengus) may be used instead of sprats.[6]

Name and origin[edit]

It has often been associated with the opera singer Per Adolf "Pelle" Janzon (1844–1889), remembered as a gourmand. However, another claim[4] for the origin of the name has been made by Gunnar Stigmark (1910–2001) in an article, "Så var det med Janssons frestelse", which appeared in the periodical Gastronomisk kalender. According to Stigmark, the name was borrowed from the film Janssons frestelse (1928) featuring the film actor and director Edvin Adolphson; as a name for this dish, it was coined by Stigmark's mother and her hired female chef for the particular occasion of a society dinner, whence it spread to other households and eventually into cookbooks.[7]

See also[edit]

References[edit]

  1. ^ Webb, Loios Sinaiko. Holidays of the World Cookbook for Students: Updated and Revised. ABC-CLIP. p. 213.
  2. ^ Kindvall, Johanna. Smorgasbord: The Art of Swedish Breads and Savory Treats. Random House.
  3. ^ Elmquist, Pernilla. "Janzons Temptation". pernillaelmquist.com. Pernilla Elmquist. Retrieved March 1, 2020.
  4. ^ a b "Janssons frestelse". medlem.spray.se (in Swedish). Välmatade historier. Archived from the original on September 19, 2002.
  5. ^ "Janssons frestelse—a really tempting sprats casserole". Swedish Spoon. Retrieved March 1, 2020.
  6. ^ "Sprattus sprattus". fao.org. Food and Agriculture Organization. Retrieved March 1, 2020.
  7. ^ "Per (Pelle) A Janzon". Svenskt biografiskt lexikon. Retrieved March 1, 2020 – via riksarkivet.se.

External links[edit]