Grilled salmon with basil paste and sauce Antiboise - Bresc BV

Ingredients

• 300 g Italian flour
• 3 eggs
• 20 g Bresc Basil puree
• 4 salmon fillets
• olive oil
• 18 g Parmesan cheese, grated
• 50 g tomato crisp
• salt and pepper
• 100 g Bresc Shallot chopped
• 5 g Bresc Garlic puree
• 1 dl white wine vinegar
• 3 dl white wine
• 4 g Bresc Erbe Italiano
• 200 g Bresc Pomodori marinati
• 2 dl olive oil
• 10 g Bresc Basil puree