Finely chop the peeled onion, leek and celery, quarter the garlic cloves lengthwise with a sharp knife, seed the tomatoes and roughly dice them. Heat the corn oil in a large saucepan and sauté the onions and leeks. When they are translucent, add the celery and garlic sticks and cook briefly. Add the diced tomatoes, stir well, season with bay leaf, thyme sprigs and saffron threads and add the fish carcasses, heads and sections. Deglaze with white wine and fill the casserole with water until all ingredients are covered. Cover casserole and simmer over medium heat for about 2 to 2 1/2 hours. Add a little water if necessary. Only at the end of the cooking time, season with salt and white pepper and strain through a hair sieve. Then bring the soup to a boil and poach the salmon trout fillets, evenly divided into 8 pieces, for 1 to 2 minutes, depending on their thickness. Lift the salmon trout pieces out of the broth with a ladle and distribute them on soup tureens. Pour the hot fish soup over them and serve sprinkled with a little finely chopped chervil.
Preparation Tip:
This soup tastes especially good if you serve it with pieces of salmon trout as well as with the crayfish.
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