Halve the bell pepper, remove the seeds, wash and cut into pieces. Heat the butter in a saucepan and sauté the bell pepper cubes in it. Deglaze with white wine. Add the saffron threads, reduce (boil down) and then pour in beef broth. As soon as the bell pepper pieces are cooked soft, add the cream. Puree the bell pepper soup and season with salt and pepper. Meanwhile, season the well boned salmon trout fillets with salt and pepper and fry in hot olive oil until translucent. Serve the bell pepper soup in warmed deep plates and add the fish pieces.
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