Breaded salmon with pepper sauce

Preheat the oven to 50ºC. Put the bread on the rack and dry in the oven for about 1 hour. Allow to cool and crumble in a food processor into coarse bread crumbs. Meanwhile, heat the butter in a saucepan for the sauce and fry the shallot in approximately 4 minutes. Fry the thyme, bay leaf and tomato puree briefly and finish with the wine. Stir through and reduce to half. Strain the wine and pour back in the pan. Add the stock and cream and let a little boil down on a low setting. Remove the pan from the heat source, if necessary season with salt and pepper and add the pepper berries. Put a plate with whipped egg whites and a plate with breadcrumbs ready.

Cut the salmon lengthwise so that you have 2 bars per person. Sprinkle around with salt, pepper and the flour and first pass through the egg white and then through the bread crumbs.

Heat the oil. Bake 4 strips of salmon at once. Roll them together with 2 forks so that they cook evenly lightly golden brown. Remove the salmon from the pan and keep warm in the oven at 60oC. Put the remaining bars as soon as they are baked.

Heat the sauce until it boils and spoon a spoonful of sauce on each (hot) plate. Place 2 strips of salmon on it crosswise and garnish with a sprig of herbs.