In many European countries people eat chestnuts in the Christmas time. Usually they roast them in the oven and eat with melted butter, but they are not so special. For those, who have not got used to eat chestnuts in Christmas it may be better to cook them. Cut a hole to each chestnut with a knife and cook for one hour in slow heat and lots of water. Then peel the shell and the brown skin. Sometimes it goes easily but often one needs a small knife to get the skin off. They often break but that does not matter since anyway you should cut them into half or a bit smaller pieces. To make a salad, I put juice from half a lemon, some melted butter, some garlic tasted olive oil, mustard, chop salad into small pieces, chop dill into small pieces, add salt and pepper, crushed garlic, maybe a bit sugar also. It is not so precise with this salad. Chestnuts become sweet when cooked. Mix this together, take a salad leave and fill it with the mixture.
It goes well with fried fish, like cod. I fry fish without breading: just spread salt and pepper and fry in butter. Without breading, especially if it is a filet without skin, fish easily breaks, so it has to be turned carefully. When there is no breading it is easy to see when it is ready as it turns white. If you fry fish in oil, it will taste like fish oil, so use butter.
Sauce may not be needed for fish fried in butter, but it can be fancier. Butter-lemon sauce is made like this: melt 50 g butter on a pan and mix it with 2 food spoons of wheat flour. Let cool. Take a yellow part of an egg, juice of half a lemon, 1.5 dl of low fat cream. Chop enough dill. Let everything warm to room temperature. When everything is in room temperature, mix them and then heat while mixing, do not boil. Spread sauce on top of the fish to cover the fact that very probably the fish filet fried without breading happened to break.
This is fancy enough and quite tasty, as for chestnuts.