Instructions:
1. Place salmon into a casserole with a multi-purpose steamer part, bring to boil and cook for approx. 15 minutes in steam. Put the fish on a plate.
2. Melt butter with oil in another casserole, add peeled, sliced onion, carrot cut into circles and sliced celery and fry for 10 minutes on a low heat.
3. Pour in fish stock and wine, pour in rice, add tomato paste, spices in an infuser ball and cook for approximately 25 minutes or until the rice is soft.
4. Remove the ball with spices, use a mixer to purée the soup and strain it.
5. Add a half amount of the skinned salmon into the strained soup and use a mixer to thoroughly purée the soup again. Season the puréed soup with cayenne pepper and lighten it with cream.
6. To make the croutons, dice white bread without crust, pour olive oil on top, blend and bake in an oven pre-heated to 180 °C until golden brown.
7. Cut the remaining part of the salmon into pieces and put them into the soup together with the baked croutons while serving. Garnish with chopped parsley leaves.