Cook Along: Janssons Frestelse — The Culinary Codex

Cook Along: Janssons Frestelse

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8 medium potatoes, peeled and cut into matchsticks
2 large onions, thinly sliced
2 tins Swedish ansjovis (sprats), drained, juice reserved
300ml heavy cream
100ml ansjovis brine
3 tbsp butter
White pepper
Fine breadcrumbs

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