Jansson's temptation
WITH BROWNED BUTTER.
Potato, onion, cream and Swedish ansjovis, baked over indirect heat with browned butter on top.
- On the grill
- About 45 min
- Grill temperature
- 200°C
- Cooking method
- Indirect heat
BEFORE YOU START
Set up your fire.
Heat
Indirect heat
Stabilise the grill before adding the food. Follow the setup described in the method.
Temperature
200°C
Use the vents to control the fire. Times are a guide; check the food before serving.
Equipment
Ovenproof dish
Check that accessories fit your grill and leave enough room for air to circulate.
ONE STEP AT A TIME
Let's make it.
Brown the butter
Heat the butter gently until golden and nutty. Remove from the heat before it burns.
Layer the dish
Cut the potatoes into fine matchsticks and finely chop the onion. Butter a baking dish. Layer half the potatoes with the onion and ansjovis. Add the liquid from the fish, season lightly and top with the remaining potato.
Add cream and bake
Pour in enough of the cream to just cover the potatoes and finish with the browned butter. Bake indirectly at 200°C for about 45 minutes, until the potato is soft and the top golden.
GOOD COMPANY FOR THIS COOK
Get ready for the fire.
Useful equipment for this recipe. Check size and compatibility before choosing accessories.
Suggested additions, sold separately. Use the equipment you already have where suitable.