Classics for the feast

No one wants to stand in the kitchen forever on christmas eve. But he still wants something special on the table. So we’re looking for festive classics that don’t take long to prepare. An overview:

– potato salad with sausage: the salad tastes even better on the second day, so it is worth preparing it a day in advance. "Then it tastes best", finds markus augst. He is the cake chef at nells park hotel in trier and member of the association of cooks in germany (VKD). "The salad can also be enriched with cucumber slices or some rendered bacon", suggest august. Another alternative: just before serving the salad, mix in lots of fresh herbs.

– christmas carp or trout: it’s often called "carp blue served with boiled potatoes and horseradish sauce. Alternatively, you can cut the fish into pieces, bread them and fry them. "The fresh fish must be carefully scaled and cleaned before preparation", explains augst. If you want to speed things up, you can also prepare a trout in aluminum foil. This dish is easy to prepare: chop different kinds of fresh vegetables in the morning, fry and root them, put a trout on baking paper sprinkled with lemon juice and worcester sauce, put the vegetables in the belly of the trout and over the fish, sprinkle everything with wine and close the baking paper. In the evening, a tray with the trout packages is then put in the oven at 140 degrees for 20 minutes – and the meal is ready.

– soup: many people like a hearty soup on christmas eve – to compensate for the previous meal of squares and stollen. If you like it fresh, you can also prepare a quick fish soup on christmas eve just before dinner, as VKD member susanne deocampo says. For this, chopped leeks and mushrooms are stewed in butter and deglazed with white wine. Then cream and fish stock are added. In this pan now come strips of fish fillet, which pull at low heat four minutes.

– fondue: "instead of pure fat, the fondue pot can also contain vegetables or chicken breast", says deocampo. The advantage: with the rest the meal becomes bekommlicher and calorie-poorer. "It can be seasoned with curry, saffron or chili garlic, depending on taste", so deocampo. In the fondue broth can be dipped pieces of fish, mussels, shrimps or cubes of meat.

– roast goose: not necessarily a dish where you think of quick preparation. But here, too, preparation is everything. So that it is already juicy, one should rather set on a fresh specimen. "Frozen products have the disadvantage of being dry after preparation", explains iris bettinger. The head of the michelin-starred cooking team at the hotel restaurant reuter in rheda-wiedenbruck is a member of the jeunes restaurateurs, an association of young top chefs.
It can be made with apples, celery and carrots, which are sauteed and seasoned with chili and ginger. The goose can already stew the day before in the oven. "When it is cooked, it is cut up and covered with foil." Before eating, the meat is put on a tray in the oven heated to 180 degrees.