Cut a small cross in the top of the chestnuts and place them in a fireproof dish on a bed of salt so that the cross faces upwards. Put the chestnuts in the oven and bake them for 15-20 minutes at 180 degrees, so that they become tender and the skin is ready to peel off.
Butter with seaweed and tarragon
10 g of dried seaweed
½ bundle of tarragon
1 organic lemon
sea salt and freshly ground pepper
100 g soft butter
Take butter out of the fridge and put in a bowl and let it stand for 20-30 mins and get soft. Soak seaweed in cold water for 30 minutes, then cut it into very thin strips. Add half of the seaweed, chopped tarragon, finely grated zest and lemon juice, to the soft butter and stir it thoroughly, so the butter gets mixed well. Flavour with a little extra salt and freshly ground pepper. Put the butter in a bowl and serve with the warm baked chestnuts.