Blanch (scald) the tomato with hot water, then remove the skin and cut two narrow slices into small pieces.
For the sauce, clean and dice soup vegetables. Peel and dice shallot, dice remaining tomatoes as well. Place fish trimmings and bones with vegetables in a saucepan, fill with about 1/2 liter of water so that the bones are covered with water, add wine and boil. Steep for 20 min and strain the stock through a sieve. Peel the carrot and celery, cut the ends of the zucchini into small pieces and peel off strips from the vegetables with a peeler.
Blanch them in boiling salted water, cool and drain. Put the fish fillet through the finest part of the meat grinder, then put it into the freezer for a short time and then put it into a cutter with the cooled whipped cream and the egg white and grind it to a farce. Season the farce with salt and freshly ground pepper.
Preheat the oven to 90 °C top-bottom heat (convection oven 80 °C).
Butter two large souffle molds (approx. 200 ml capacity) and place a narrow slice of tomatoes on the bottom of each mold. Around the edge of the blanched vegetable strips placed constantly alternating form. Pour in the salmon mousse, place the molds in a gratin dish filled with water and place in a hot oven covered with aluminum foil,
poach for 20 minutes.
Mix the stock with double cream and boil by half.