Summary

Ingredients

• 1 liter water
• 500 g salmon fillet (s)
• 1 bunch soup greens, chopped up
• 1 onion (s)
• 4 teaspoons vegetable stock, grained
• 0.5 ½ cup whipped cream
• 1 cup crème fraîche
• 1 cup crème fraîche herbs
• 0.5 ½ lemon (n)
• Salt and pepper, whiter from the mill
• parsley

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Instructions

1. Put the water with the soup greens, the coarsely chopped onion and the granulated stock in a saucepan and bring to the boil. Add the salmon and simmer gently for about 30 minutes without the lid.
2. Carefully remove the salmon fillets and set aside. Strain the fish stock and then put it back in the pan.
3. Puree 2/3 of the salmon with a dash of whipped cream and add to the stock. Beat the rest of the whipped cream until stiff. Carefully stir about 2/3 of this into the stock and stir in the two cups of crème fraîche as well. Divide the remaining salmon meat into bite-sized pieces and add to it. Season with salt, pepper and lemon juice.
4. Put in preheated soup plates, put a whipped cream on top with the rest of the whipped cream and garnish with a little parsley.
5. Serve with baguette with herb butter.