ANCHOVY FILLETS

Anchovy Fillets - Abba
Anchovy Fillets - Abba
Item# SB56811
$6.99
Availability: Usually ships the next business day

Anchovy Fillets - Abba Tin 125g / 4.4oz each.

Abba Swedish anchovy fillet sprats are a real treat!
Many people use these anchovies for "Jansson's Temptation" See Recipe Below!

Anchovies ship foil wrapped with cold packs - by Priority Mail.
(Cold packs are included free)
Most Anchovy orders ship out on Monday - Wednesday. Returns Not Accepted.


NOTE: Best Before Date Format is Day-Month-Year.

Ingredients: Sugar, salt, vinegar, preservatives (sodium benzoate), spices (including mussel flower, cinnamon) and flavorings.

Jansson's Temptation Recipe:

(Serves 4 to 6) 7 medium boiling potatoes, peeled and cut into matchstick strips, 2 inches long and 1/4 inch thick, 2 1/2 Tablespoons butter, 2 Tablespoons vegetable oil, 2 to 3 large yellow onions - thinly sliced (4 cups), White pepper, 2 Tablespoons fine dry breadcrumbs, 2 Tablespoons butter, cut into 1/4 inch bits, 1 cup light cream, 1/2 cup milk, Flour 16 flat anchovy fillets or 2 - 3 Tins of Abba anchovy fillets.

Preheat the oven to 400 degrees. Place the potato strips in cold water to keep them from discoloring. Heat 2 Tb butter and 2 Tb vegetable oil in a 10 to 12- inch skillet. When the foam subsides, add the onions and cook 10 minutes, stirring frequently, until they are soft but not brown. With a pastry brush or paper towel, spread a 1 1/2 to 2-quart souffle dish or baking dish with the remaining half Tb of butter. Drain the potatoes and pat them dry with paper towels. Arrange a layer of potatoes on the bottom of the dish and then alternate layers of onions and anchovies, ending with potatoes. Sprinkle each layer with a little white pepper and a little flour. Scatter breadcrumbs over the top layer of potatoes and dot the casserole with the 2 Tb of butter cut into bits. In a small saucepan, heat the milk and cream until it barely simmers, then pour over the potatoes. Bake in the center of the oven for 45 minutes or until the potatoes are tender when pierced with the tip of a sharp knife and the liquid is nearly absorbed.


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