Fondue with Shrimp and Salmon with Vegetable Soup

Remove the black intestinal tract from the crayfish tails and rinse when cold.

Dice the salmon fillet, rinse when cold and arrange on a plate with the crayfish tails. Sprinkle with juice of one lemon. Cut the untreated lemon into wedges and garnish with the parsley around the fish and scampi pieces. Heat the poultry stock on a teapot warmer. Add the white wine. Season the clear soup and gradually cook the fish and scampi pieces. Serve with fondue sauces.

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