Summary

Ingredients

• 375 g salmon, waste
• 1 piece (s) onion (s)
• 1 piece (s) bay leaf
• 1 pinch (s) salt
• 0.5 liter ½ water
• some pepper-grains, white
• 500 g salmon, fresh
• 2 tablespoon butter
• 1 tablespoon flour
• 125 ml cream
• 125 ml crème fraîche
• 1 pinch white pepper, freshly ground
• 1 pinch saffron powder
• Lemon juice, a few splashes
• 100 g salmon, smoked
• Chervil, some stalks

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Instructions

1. Rinse the salmon waste with cold water. Peel and quarter the onion and simmer with the salmon waste, bay leaf, salt, water and peppercorns for 30 minutes.
2. Pour the brew through a sieve into a saucepan. Wash the fresh salmon, put it in the fish stock and cover it over a low heat for 12 to 15 minutes.
3. Remove the skin and bones from the fish and tear into pieces. Measure 3/8 liter of the fish stock and pour through a sieve. Heat the butter in a saucepan. Fry the flour in it while stirring and gradually deglaze with the fish stock. Add the cream and creme fraiche.
4. Season to taste with salt, pepper, saffron and lemon juice. Bring the soup to the boil once, then take it off the stove. Add the salmon to the soup. Cut the smoked salmon into strips. Pour the soup into pre-warmed cups; Garnish with the smoked salmon strips and the chervil.