Abba Grebbestad ansjovis – Sprats 125g; These are not Anchovies at all, but sprat fillets; essential when making Jansson’s Temptation. The seasoning is a closely guarded secret passed down for generations, but we can reveal that cinnamon, ginger and sandalwood are included. Please note: This is a chilled product.
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Any recipe that simply calls for using “anchovies” will not be authentic, because anchovies are not used in this dish, but sprats are. Yes, we know it says anchovies on the tin, but they are not really, they are sprats. The Swedes got it wrong. Yes, so they did. Still, now you have something to tell people over the dinner table, don’t you?
The most common use for Ansjovis is in a Jansson’s Temptation. For that you’ll need:
1 can (125 g) Grebbestads Anchovy Original
2 yellow onions
½ cup breadcrumbs
2 tablespoons butter
Peel the onion and cut it into thin slices. Peel and cut the potatoes into fine strips.
Layer the potatoes, onions and anchovies into a well greased oven proof dish. The top layer should be potatoes. Pour in the cream and a little anchovy brine. Sprinkle with breadcrumbs and add a few knobs of butter.
Bake at 225 degrees for about 60 minutes or until the potatoes become soft and has a light brown colour.
This is a chilled product. Please keep refrigerated.
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