Brioche & Gravlax

13 Dec

Over the weekend I played around making Brioche de Nanterre and gravlax. I had only made brioche once a while ago, but it turned out fairly well this second time. As for the gravlax, I make it often because it so simple and delicious. Brioche is really nothing more than a leavened bread with eggs and half the amount of flour in butter. The result is quite obviously a rich and buttery bread that is perfect for breakfast.

I started making the brioche by weighing all the ingredients and proofing the yeast in milk. Soon after I mixed the ingredients and worked the butter into the dough–a process that requires a lot of patience.

Ingredients and Mixing Well

Once my dough was worked I left it to proof in a warm and humid area. In hindsight the dough could have used a bit more kneading, but there’s always a third time for everything I suppose.

Dough ready for proofing

While the dough was resting, i started on the Gravlax. Gravlax is the Scandinavian method of curing salmon (or any fatty fish). Essentially the filet is covered with salt, sugar, and herbs and refrigerated. Overnight the salmon will let go of all the water effectively curing it and firming it up.

Slicing the already cured salmon

Once the dough had rested overnight, shaped it and placed into a baking pan. There are numerous ways to shape brioche, the most famous being the brioche a tete. Here I chose the Nanterre style in which the dough is cut just before baking so it yields separable individual sized buns.

Buttery brioche

Once the brioche was ready, I sliced it and plated it with some red onions, hard boiled egg, parsley, capers, chives, paprika, and obviously the gravlax.

Open face mini sandwich!
Bird’s eye view of the goodies

Here is the recipe for the brioche and gravlax.

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One Response to “Brioche & Gravlax”

  1. Lilly December 13, 2010 at 9:24 pm #

    GET IN MAH BELLY

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