9-10 medium potatoes, peeled and cut into ½ cm sticks (a bit smaller than ‘fries’ size)
20 fillets (1 ½ tins) Grebbestad’s Anchovis (these are pickled sprats, not actually anchovies – which are too salty for this)
Salt and pepper
300ml milk-cream mix, made with 150ml each of cream and full-fat milk
2 tbsp dried breadcrumbs
Preheat the oven to 200C.
Heat the butter in a saucepan and add the onion and cook until soft (a few minutes, taking care not to burn). Add the potatoes and leave for another few minutes to start the cooking process. Take off the heat.
In an ovenproof dish add half the potato/onion mixture, then place about 10 sprat fillets evenly across. Season with salt and pepper. Add another layer of potato—onion mixture and the rest of the sprat fillets. Add 200ml of the milk-cream mix to the dish and sprinkle breadcrumbs on top. Season again.
Bake for about 45 minutes or until the potatoes are cooked. Half way through, check the moisture level and add the rest of the milk-cream mix. If the dish feels a bit dry you can add a bit more milk. You want a creamy consistency.
Tip: Don't peel the potatoes and keep in water for a long time: You want to contain the starch. Cook as soon as you have peeled them.