The most important thing in this soup - strong fish broth. We strongly recommend to make a home, at least shop concentrated in the Bank, but in any case not die. Here is my version of the broth: bones, tails, heads and skin of fish that remain after the profiling is, this time, and even the shrimp shells, celery, a few slices of leeks, carrots, a few stalks of fennel or dill and parsley, grains of black pepper and a glass of dry white wine. Fish pulp soup is nourishing, bone, or small fish is much more effective, but we need more. Boil the fish stock for about an hour max, so you should Tinker. And the finished broth can be frozen, so it will always be at hand.

So, the cream soup. In soup pot fry the flour in butter, flour should remain white, not browned.

Add a pinch of ground nutmeg and saffron (and be without saffron to do, he's here exclusively for color) and, stirring constantly with a whisk, pour in the stock. Let the soup simmer on low heat for 10 minutes.

While the soup is boiling, beat egg yolks with cream. To this mixture, add 4-5 tablespoons of hot soup, stir well. Soup remove from heat and stir, pour the cream mixture into the soup. Soup is no longer warm, otherwise the soup is velvety-thick will turn into a curdled, unappetizing mass. Wouldn't do to let the finished soup through a sieve to remove lumps formed by chance. Check for salt and pepper if the broth was cooked without wine, add a few drops of lemon juice, judge according to your taste.

Serve the soup in warmed soup plates or bowls, in each put a piece of salmon and a sprig of fennel or dill. Bon appetit!