Bagna cauda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy
To prepare the bagna cauda:
Cover the garlic with the double cream and let it cook until soft. Put the tin of anchovies in boiling water for a few minutes, lift the soft anchovies and discard the oil.
Blend the garlic and the anchovies in a food processor, add some cream if the sauce is too thick and set aside.
Remove the leaves from the chicory. Blanch the stems in boiling and salted water for a minute add the leaves and cook for one more minute, cool with cold water and pat dry.
In a Sauté pan add the olive oil garlic and chilli cook for a minute add the chicory and cook for 1 minute season with salt and pepper.
Season the fish on both sides. Heat a non-stick pan, add a drizzle of oil, add the fish skin side down. After a minute, press the pulp down, so that all the skin is in contact with the pan evenly.
After about 3 minutes, or when the pulp is almost opaque, turn it and cook for another 2 minutes and finish with lemon juice.
Place the wild chicory in the centre of the plate and lay the fish on top and drizzle the bagna cauda around.