Marie Forsberg’s Salty Anchovy Dish

Since it”s been so cold these last few days, Marie”s salty anchovy dish on a cold winter”s day caught our eye and she very kindly let us share it. So here it is, and we”d recommend pairing a structured and generous dry white Bordeaux, such as a Graves. Its aromas of grapefruit, peach, hazelnut and wild flowers, will stand up to the strong taste of the anchovy and generally pairs beautifully with fish in sauce.Ingredients:8 Medium size potatoes2 medium yellow onions3 Tablespoons unsalted butter (as this dish is quite salty as it is)2,5 dl double creamA pinch of NutmegA gentle sprinkle of freshly grated ParmesanOcean saltFreshly ground pepperAnchovies to decorate generously on top of the dish.Method:Preheat the oven to 200 CPeel the potato and then shred them on a grater. Cut the onions in half, then cut think half rings. Heat a medium sauce pan, and gently soften the onions in a little know of butter.Butter a medium sized baking dish.Cover the bottom of the baking dish in one layer of grated potatoes. Add another thin layer of onions. Season gently with sea salt, but you can be more generous with the pepper. Add a few small butter knobs.Then repeat the above steps, potatoes, onions, season, butter and then potatoes again on top.Mix  a the pinch of nutmeg in with the double cream and pour over the dish, grate a thin payer or parmesan cheese, before covering the top with anchovies in a pattern you like.Put in the middle of the oven and bake for 25 minutes or until the potatoes are completely soft, and the top has a light golden crust.Image credits: Marie Forsberg