Your Perfect Fissler Christmas Menu

Step 1 of 9:

Score the shells of the fresh chestnuts with a cross. Cook in boiling water for 5–10 minutes, then leave to cool slightly before peeling and removing both the outer shell and inner skin.

Step 2 of 9:

Heat the pressure cooker and melt 25 g of the butter. Add the onion and garlic and sauté over a medium heat until softened and lightly golden.

Step 3 of 9:

Add the prepared chestnuts and cook for a further 2–3 minutes, stirring occasionally.

Step 4 of 9:

Pour in the stock and close the lid. Set to level 2 and cook for 20 minutes.

Step 5 of 9:

In the meantime, toast the hazelnuts in a dry frying pan over a medium heat until lightly golden and fragrant. Leave to cool, then roughly chop a small portion and set aside for garnish.

Step 6 of 9:

Melt the remaining butter gently in a small saucepan and continue cooking until it develops a golden-brown colour and a nutty aroma.

Step 7 of 9:

Transfer the toasted hazelnuts (excluding the reserved chopped nuts), the brown butter and the water to a blender. Blend until smooth and emulsified. Season lightly with salt to taste.

Step 8 of 9:

Release the pressure of the pressure cooker and blend the soup using a stick blender until it is completely smooth. Stir in the double cream and season with salt and pepper.

Step 9 of 9:

Garnish the chestnut velouté with the brown butter emulsion and finish with freshly shaved black truffle and pea shoots. Scatter the reserved chopped hazelnuts over the soup before serving.

Step 1 of 13:

Remove the turkey from the refrigerator and allow it to come to room temperature (approx. 30 minutes beforehand).

Step 2 of 13:

Preheat the oven to 180°C (fan).

Step 3 of 13:

In a bowl, combine the room-temperature butter with the honey, salt, pepper, fresh thyme and rosemary. Spread the mixture underneath the skin of the turkey to keep the meat flavorful and succulent.

Step 4 of 13:

Stuff the turkey with the garlic cloves, onion, lemon slices and the remaining fresh herbs.

Step 5 of 13:

Place the turkey in the roaster and add the chicken stock or water. Cover the turkey with aluminium foil and cook in the oven for approx. 1.5 hours. Remove the foil and continue cooking for a further 30 minutes, until the skin is golden brown and crisp (the core temperature should reach at least 75°C).

Step 6 of 13:

Once cooked, remove the turkey from the oven, cover with aluminium foil and leave to rest for 15–20 minutes.

Step 7 of 13:

Carve the turkey and garnish with fresh herbs, if desired.

Step 8 of 13:

Cut the mixed-colour carrots, parsnips or parsley root and beetroot into evenly sized sticks.

Step 9 of 13:

Heat the olive oil and butter in the frying pan. Add the root vegetables and the freshly chopped walnuts, then fry over a medium heat for approx. 10 minutes, until lightly caramelised.

Step 10 of 13:

Add the honey, fresh thyme and rosemary, toss well and continue cooking for a further 5–10 minutes, until the vegetables are tender and lightly browned. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.

Step 11 of 13:

Heat the butter in a sauté pan and sauté the shallots until softened and translucent. Add the tomato purée and cook briefly.

Step 12 of 13:

Deglaze with the red wine and reduce to approximately one third. Add the poultry or turkey stock, thyme and bay leaf and simmer gently for 20–30 minutes.

Step 13 of 13:

Remove the herbs, stir in the cranberries and honey and season with salt and pepper to taste. Just before serving, stir in the cold butter until the sauce is glossy and velvety.

Step 1 of 10:

For the chocolate half-spheres, melt the dark chocolate and cocoa butter in the conical pan until smooth.

Step 2 of 10:

Using a pastry brush or spoon, coat the silicone moulds evenly with the melted chocolate, creating a thin layer. Ensure that the edges are thoroughly coated.

Step 3 of 10:

Place the moulds in the refrigerator until the chocolate has set (approximately 15–20 minutes). If required, apply a second coating and chill again to strengthen the walls of the chocolate half-spheres.

Step 4 of 10:

Carefully remove the set chocolate half-spheres from the moulds and place them on a baking tray.

Step 5 of 10:

Grind the pistachios in a food processor until finely ground.

Step 6 of 10:

Combine the ground pistachios with the icing sugar, butter and vanilla extract until a smooth cream is formed. Add the double cream to achieve the desired consistency.

Step 7 of 10:

Fill the chocolate half-spheres with the pistachio cream. Leave them open at the top.

Step 8 of 10:

For the chocolate sauce, melt the dark chocolate in the conical pan.

Step 9 of 10:

Stir in the double cream until a smooth sauce is formed. Add the honey to sweeten the sauce.

Step 10 of 10:

Arrange the filled chocolate half-spheres on dessert plates. Garnish with fresh raspberries, lemon balm, chopped pistachios and crumbled freeze-dried raspberries.