Name: Rye Brioche with Seaweed, Grilled Sardines, Soy Sauce, Spinach, and Roquefort Cheese
Yield: Serves 8 Makes about 60 portions
Cuisine: France
Ingredients: About 2 tsp. chopped dried seaweed such as nori, dulse, or aosa; 500 g (17½ oz.) T55 flour or all-purpose flour; 100 g (3½ oz.) spinach; Soy sauce; Crumbled Roquefort cheese, lemon zest, baby watercress, and pickled sansho peppercorns for topping; 100 g (3½ oz.) farm-fresh yogurt; 4 tsp. olive oil; 70 g milk; 200 g (7 oz.) unsalted butter; 6 eggs; 10 g (⅓ oz.) granulated sugar; 10 g (⅓ oz.) fresh yeast; 8 sardines; 50 g (1⅔ oz.) rye flour; 10 g (⅓ oz.) salt

Sardines are brushed with soy sauce, grilled, and accompanied by brioche with umami-rich nori worked into the dough. Ocean’s bounty joins mountain’s blessing (Roquefort cheese) for a superbly intense taste.

Ingredients

Rye Brioche with Seaweed

200 g (7 oz.) unsalted butter
10 g (⅓</

Method

Start making brioche 12 hours before baking. Soften the butter at room temperature. Tear the yeast into small pieces and dissolve in 1 Tbsp. of warm water. Dissolve the sugar and salt into the milk. Add the chopped seaweed to the mixture of T55 flour and rye flour, and combine with all the other ing