Saffron tomato soup with salmon

60 minutes

1.

Salmon slices across in approx Cut 10 cubes of equal size. Melt the butter in a small saucepan. Season with lemon zest and a pinch of cayenne pepper

2.

Season the salmon with a little salt. Spread some lemon butter on an ovenproof plate, place the salmon pieces on top, leaving a space of about 2 cm between the cubes. Brush generously on all sides with the lemon butter. Cover with cling film. Cook in the preheated oven (electric stove: 100 ° C / convection: 75 ° C / gas: see manufacturer) for approx. 20 minutes until translucent

3.

For the soup the Peel shallots, dice finely and sweat in the olive oil in a saucepan. Cut the tomatoes into cubes, removing the stalk. Add to the shallots and sauté briefly. Top up with white wine and broth. Add the peeled garlic clove and thyme. Cover and simmer gently for approx. 15 minutes

4.

4. Then remove the thyme and garlic again and finely puree the soup using a hand blender. Pour through a sieve, reheat in a saucepan. Season to taste with saffron threads, salt and pepper. Add the cream and bring the soup to the boil

5.

Just before serving, mix with the hand blender until frothy. Arrange the soup with as much foam as possible and lukewarm salmon and serve immediately