Janssons frestelse (potato and sprat gratin)
Matchstick potatoes, onion and spiced sprats baked in cream; a Christmas table dish.
Well-cooked hot dish
Ingredients
- potatoes
- onion
- spiced sprats (ansjovis)
- cream
- milk
- butter
- breadcrumbs
How it is prepared
Potato, onion and sprats are layered, covered with cream and baked for 45–60 minutes.
Food safety with low immunity
- Fish should be fully cooked: opaque and flaking easily.
- Use only pasteurised milk, yoghurt, cream and cheese.
How to prepare it during treatment
The sprats bake for a long time, so unlike raw fish this may be suitable; bake until steaming in the middle. Use pasteurised cream. Very salty.
Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →
Storage
Once cooled, refrigerate (within 2 hours) and eat within 1–2 days.
Reheating
In the oven until hot in the centre; in a microwave, turn halfway.
Symptoms it may suit
- Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
- Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.
These are general observations: what suits you can change from day to day.
Treatment phases
- Before treatmentmay suit
- During a coursemay suit
- Low counts (neutropenia)Freshly cooked and hotmay suit
- Between coursesmay suit
- After treatmentmay suit
Phase notes are general. During low counts, follow only your care team’s food rules.
If you have other conditions
- Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
- High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
- Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
Nutrition (per 100 g)
Nutrition figures from a reliable source have not been added for this dish yet.
More from this cuisine
Related topics
Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination
Sources
- Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
- FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
- USDA Food Safety and Inspection Service. Leftovers and Food Safety
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Food Standards Agency (UK). Chilling
- World Health Organization (WHO). Five keys to safer food manual
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
- National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
- BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
- U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)