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This dish – originally from Sweden – is incredibly simple, but don’t rush it. It is also fantastic with 50g freshly grated Parmesan, sprinkled over the top before you pop it in the oven. Not quite authentic but tasty.
Per serving: 584kcals, 44.8g fat (27.4g saturated), 8.6g protein, 39.3g carbs, 5.7g sugar, 1.1g salt
Fantastic with 50g freshly grated Parmesan sprinkled over the top before you pop it in the oven.
A simple unoaked Soave or Pinot Blanc would work here. Or try an ice-cold schnapps or vodka.
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This is a very curious version of this beloved Swedish classic. For a more authentic version, much more recognisable to a Swede see: http://marieloua.wordpress.com/2009/06/26/janssons-frestelse/
The proper Swedish original with Swedish ansjovis (pickled sprats - available at Ikea) is unlikely to be served as an accompaniment to lamb which was rarely eaten in Sweden until recently, because they thought it tasted of wool!
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