Slow-Cooked Rainbow Trout with Seasonal Farm Vegetables and Chicory Emulsion

This preparation is a very elegant and easy way to prepare boned fillets, perfuming the inside of the trout with tarragon, slowly baking them so they stay tender, and serving them with a vibrant chicory sauce, which really is what this dish is about.

Chicory is an herbaceous plant whose root is roasted and ground. Many who grew up during World War II associate it with times of scarcity, as it was often used as a coffee substitute. But even after coffee became readily available again