Soak the dried chestnuts in water overnight.

Boil the chestnuts in 600ml of water until they start to disintegrate. Put it through a blender, or similar appliance, then add warm milk and emulsify with a knob of butter. Season with salt.

Wipe the mushrooms clean using a brush, so they are completely clear of dirt. Slice lengthwise and poach in the chicken stock with a little thyme.

Clean, gut and fillet the bica, then season with salt. Put the extra virgin olive oil and lemon verbena in a frying pan, heat to 80ºC and cook the bica in the infusion.
Serve with the mushrooms.