Salmon Cream Soup Ii

Put all the ingredients for the fish stock together in a saucepan, bring to the boil and simmer on low heat for 10 min. Pour through a sieve, return stock to the saucepan and boil by half.

In the meantime, dice salmon fillet, put in freezer for 15 min, together with egg white. On top, season with freshly grated nutmeg and Worcestershire sauce, season with salt and season with pepper. Add half of the whipped cream and finely mash the whole. Press through a sieve and place in the freezer for 10 minutes.

Bring the salted water to the boil. Form small dumplings (French: quenelles) with two wet teaspoons and poach for 5 min.

Brown the shallots in the butter (be careful not to burn them) , add saffron (be careful with the dosage, the cream should taste like salmon after all !) and juice of one lemon, mix thoroughly. Remove from heat and add egg yolks, stirring vigorously with a whisk. Pour in fish stock while stirring, refine with the remaining whipped cream. Salt, season with pepper and warm up one more time (but do not make !!).

Add salmon dumplings, briefly pull until warm, bring to the table garnished with chervil.

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