Cut salmon trout fillet into portion pieces, season with salt and pepper. Prepare salmon trout cubes in a food processor with the well chilled salt, pepper, cream, Pernod and juice of one lemon to a creamy farce. Transfer farce to a suitable bowl, season with cayenne pepper, fold in zucchini cubes. In a shallow frying pan, bring white wine, saffron and fish stock to a boil. Spread the farce on the prepared fish fillets and place them in the broth. Cook in the oven at 170 °C for about 10 minutes with the lid closed. Remove the souffled salmon trout fillets, thicken the cooking juices with QimiQ and season with salt and pepper.
Serve the souffled salmon trout fillets with the sauce on plates. Serve with wild rice.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.