Cut the chicory in half and place in boiling salted water for a short time. Then cut away the chicory tips and put aside. Place the chicory in a buttered dish, season and place the seasoned salmons on top. Pour in the fish stock, cover with foil and cook in the stove until just tender.
In the meantime, sauté the chicory ends in butter (2) with the shallots, add the fish stock (2), season, cook until soft and crush.
Before serving, add the whipped cream to the hot sauce.
Serve with wild rice.
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