For the fish ragout, first cut the fish into bite-sized pieces and drizzle with the juice of the lemon.
Clean, wash and halve the chicory. Remove the stalk and roughly chop the chicory. Sauté the diced onion and prepared chicory in hot oil for about 5 minutes.
Add the fish pieces, whipped cream and spices and continue to steam for 10 minutes.
Mix cornflour with a little water and add to the juice to thicken. Season the fish stew with salt and pepper to taste.