For the Lake Constance fish soup with salmon trout gnocchi, season fish stock well and heat. Carefully poach the fish pieces in white wine stock and arrange in deep soup plates.
For the salmon trout gnocchi, mix boned and coarsely chopped fish meat. Mix in the egg and then gradually add the whipped cream (see pike farce for detailed instructions) and season to taste. Cut small dumplings from the farce and poach them in salted water and serve them as well. Fill the plates with the Lake Constance fish soup and garnish with dill, saffron threads and tomato cubes.
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