Trout Fillet with Chicory Puree and Pickled Porcini Mushrooms

Clean porcini mushrooms, chop finely and mix with ingredients, bring to a boil and cook mushrooms for about 10 minutes. Strain and set stock aside. Chicory puree: let chicory stew for 10 minutes, blend and season to taste. Season trout fillets and cook in the oven at approx. 70 °C for 10 minutes. For the sabayon, whisk egg yolks with porcini mushroom stock over steam. Serve trout with porcini mushrooms, puree and sabayon.

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