Finely chop one onion and 30 g of leek, put them in a pan with a little bit of olive oil and sauté until translucent. Add the coarsely chopped crayfish tails and after 5 minutes extinguish with half a glass of brandy. Now pour 3 ladles of vegetable soup and add one tablespoon of paradeis pulp. Simmer gently over medium heat for about half an hour.
Put the crayfish tails with their broth into a hand mixer form and mash until creamy. Pass through a sieve and gently stir again for 5 minutes.
Remove from the heat.
Sprinkle the almonds with a little bit of water, put them on a baking tray covered with parchment paper, season with salt and roast in the oven for 15 min. at 150 °C until golden brown.
Fillet the bream and cut it into 8 pieces. Place them on a baking sheet lined with parchment paper, sprinkle with the almonds. Moisten a sheet of parchment paper, squeeze it well and lay it over the fish. Then cook for 15 minutes at 180 degrees in the oven.
Serve two almond-crusted fillets per person together with the shrimp cream. Garnish with parsley, dill and tomato slices.
Serve with a dry white wine with a floral bouquet: