Chef Alexis Quaretti’s Favorite Holiday Comfort Food Dishes

The best holiday recipes are those that are family traditions. This holiday season, I’d like to share two recipes that my family has been preparing this time of year for as long as I can remember. To me, each recipe captures the spirit of the season. This homemade salmon gravlax is a family favorite for holiday entertaining and is easy to prepare in advance. Salmon gravlax is minimal and elegant, and is always popular as a holiday appetizer. I love the way the citrus combines with the dill and the flavors of the sea from the Norwegian salmon.

Creamy chestnut soup is a true classic French holiday tradition and is one that always reminds me of my family. This holiday chestnut soup that calls for black truffle sauce is my favorite. It’s a rich, earthy dish full of flavor, and it is the perfect accompaniment to any holiday meal. If you have any chestnut soup left over after your holiday meal, pair it with crusty bread for a warm and toasty lunch on chilly winter afternoons.

I hope these recipes bring some new holiday cooking traditions to your home this season. Happy holidays from all of us at Oceania Cruises!

SALMON GRAVLAX APPETIZER
SERVES 10

INGREDIENTS
4 ½ pounds fresh Norwegian Salmon fillet, boneless

SALMON GRAVLAX CURING MIX INGREDIENTS

• 2 cups sugar
• ⅔ cup plus 1 tablespoon salt
• 1 bunch fresh dill
• 2 oranges
• 2 lemons

SWEDISH MUSTARD SAUCE INGREDIENTS

• 2 tablespoons Swedish mustard or sweet mustard
• 1 tablespoon sugar
• 1 ½ tablespoons white vinegar
• ½ cup sour cream
• ½ cup finely chopped fresh dill

POTATO SALAD INGREDIENTS

• 3 ½ cups baby potato
• ½ cup sour cream
• ¼ cup mayonnaise
• ½ cup finely chopped fresh dill

GARNISH INGREDIENTS

• 1 loaf pumpernickel bread, sliced into triangles and toasted
• 10 fresh dill sprigs

DIRECTIONS

FOR THE SALMON GRAVLAX CURING MIX

1. Peel the skin of the orange and lemon. Dice them and set aside.
2. Chop the dill.
3. In a large bowl, combine the sugar, salt, lemon, orange and dill and mix well.

FOR THE SALMON GRAVLAX

1. Trim the salmon fillet to get a loin of 15-cm wide. Place the salmon fillet skin down into a deep container and cover with the curing mix.
2. Marinate for 24 hours, turn the fillet and marinate another 24 hours.
3. After 48 hours, strain from the container, rinse under running water and pat dry the salmon.

FOR THE POTATO SALAD

1. Wash the baby potatoes and then boil until tender (about 25 minutes).
2. Rinse and cool, peel then slice each potato into cubes.
3. Whisk together the sour cream, mayonnaise and chopped fresh dill. Fold potatoes into sour cream mixture; refrigerate for at least 1 hour before serving. Check seasoning and adjust as needed.

TO SERVE

1. Slice the salmon gravlax (about 1/4 cup per serving) and plate, garnishing with a sprig of dill. Add a spoonful of potato salad and serve with pumpernickel bread.

HOLIDAY CHESTNUT SOUP WITH BLACK TRUFFLE CREAM
SERVES 10

INGREDIENTS

• 2 cups finely sliced onion
• 6 cups peeled chestnuts
• 1 ½ tablespoons olive oil
• 1 ½ tablespoons butter
• 4 ¼ cups chicken stock
• 1 cup cream
• Salt, to taste

TRUFFLE CREAM INGREDIENTS

• ½ cup cream
• 2 teaspoons truffle paste
• Salt, to taste

GARNISH INGREDIENT

• 1 ½ tablespoons finely chopped fresh chives

DIRECTIONS

FOR THE TRUFFLE CREAM

1. Whip the cream and add the truffle paste.
2. Season with salt and set aside.

FOR THE SOUP

1. Heat a large pot and sweat the onion into olive oil and butter without coloration for 2 minutes. Season with salt.
2. Add the peeled chestnuts, chicken stock and cream.
3. Simmer for 20 to 30 mins until chestnut are fully cooked.
4. Blend the soup with a bar blender until it reaches a smooth consistency.

TO SERVE
1. Heat the soup.
2. Spoon the soup in individual bowls, top with a dollop of truffle cream and sprinkle chopped chives as desired.

About Director of Culinary Programs & Development Alexis Quaretti
Born in Fontainebleau, France, Alexis Quaretti began showing a particular interest in cooking from an early age when cooking with his grandmother. At the age of 16, he had developed his passion for food to such a level that he knew he had found his vocation. After working at several renowned Michelin-star restaurants, Alexis joined the Oceania Cruises team in 2004, and he was later promoted to Executive Chef. After more than a decade at Oceania Cruises, he spread his culinary wings and took a leadership role at another cruise line. In 2022, Alexis returned to the Oceania Cruises family as Director of Culinary Programs & Development. In his new and expanded role, he oversees all aspects of culinary operations across the brand’s seven acclaimed ships and 12 restaurants and dining venues, including the development, introduction and implementation of new concepts to continually elevate the most awarded dining experiences at sea.