Potato compote, Jansson

400 g firm potatoes
100 ml whipped cream
150 ml milk
3 % 100 g grated Västerbottensost
1/2 tbsp butter
1 chopped yellow onion
6-8 anchovy fillets
4 spoons of whitefish roe or other caviare
chives or onion for garnish
salt and white pepper

Peel the raw potatoes and cut them into centimetre cubes. Place in boiling salted water until they are cooked. Allow the pieces to drain in a colander and place them in a saucepan. Add the cream and milk and bring to the boil. Fry the chopped onion in butter in the meantime with a little sugar. Constantly stir the compote to avoid it burning. When the potatoes are creamy, add the onion, diced anchovies, butter and grated Västerbottensost. Season with salt and pepper. Serve with a small spoon of roe and finely cut red onion or chives.

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