Rye Brioche with Seaweed, Grilled Sardines, Soy Sauce, Spinach, and Roquefort Cheese

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

Preparation info

Serves
8

Difficulty
Easy

Appears in

Umami

By Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

About

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</

Europe
France
Fish course
Pescatarian
cheese
Mediterranean

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

Ingredients

Rye Brioche with Seaweed

Method

Photos