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Abba: Grebbestads Tinned Anchovy Whole, cured in brine, 450g The pink can is the quintessential of anchovy for many swedes. The true connoisseurs believe that the whole anchovies is the only real anchovies. Whole anchovy taste more but it requires a sharp knife and a lot of practice. Preparation of Grebbestads Anchovy requires specially selected sprat and the seasoning is a well-kept secret that is inherited in successive generations, but we can reveal that the spices, cinnamon, ginger and sandalwood are included. On the supplier's website, there is a good recipe for the classic dish, "Janssons Frestelse" (Jansson's Temptation): http://www.abba.se/recept/janssons_klassiska_frestelse/ Janssons Frestelse - translated from the suppliers website: ======================= Ingredients - Serves 4
1 tin (125g) Grebbestads Anchovy Original
2 yellow onions
8 potatoes
3 dl cream
anchovy broth
½ dl breadcrumbs
2 tablespoons butter or margarine
Description
Peel onions and cut into thin slices.
Peel and cut potatoes into fine shreds.
Wind potatoes, onions and anchovies into a well greased form. Top layer should be potatoes. At the top, pour in the cream and a little anchovy broth. Sprinkle with breadcrumbs and add the butter a few clicks. Jansson Bake at 225 degrees for about 60 min or until potatoes become soft and have a light brown color.
Serve with crisp bread, a piece of aged cheese and a cold beer. =======================
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