Yellow Bell Pepper Foam Soup with Noble Fish and River Crabs

Briefly boil the crayfish in boiling salted water and allow to steep for 5 minutes. Remove the crayfish tails and gut them. Cut yellow peppers into pieces and sauté in oil. Deglaze with white wine, reduce and add beef broth. Cook peppers until soft and add cream. Mix the paprika soup and season with salt and pepper. Cut the fish fillets into strips and toss in hot butter. Serve the removed crayfish and the fillet strips of various fresh fish (2 x 2 cm) in deep, preheated plates and serve with the hot and frothy soup!

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