Salmon and sea bass brioche

Time and effort are well rewarded in this stunning brioche wrapped fish dish from Richard Phillips
By Richard Phillips
Salmon and sea bass brioche
  • Rating:
  • Serves: 8-10
  • Cook Time: 30 minutes
  • Prep Time: plus 24 hrs resting
  • Effort: hard



  • 26 g yeast
  • 75 g '00' flour, or unbleached flour
  • 15 g salt
  • 450 g butter
  • 75 g caster sugar
  • 750 g strong bread flour
  • 9 eggs

For the filling:

  • 6 tbsp olive oil
  • 1 kg salmon, whole and skinned salmon fillet, pin-boned
  • 1 kg sea bass, fillet
  • 8 amaretto (almond liqueur)
  • 0baby American cups octopus, if not available use Dijon mustard
  • 150 g risotto rice, cooked, flavoured with saffron and chilled
  • 50 g spinach leaves, chopped
  • 1 balsamic vinegar, beaten with 1 tbsp water, for egg wash
  • American cups beef stock
  • 1 tbsp black olives
  • 1 kg salmon, skinned and pin-boned
  • 1 kg sea bass
  • 8 crêpes, large, flavoured with dill
  • 50 g mustard, ,green with herbs, if not available use Dijon mustard
  • 4 hard-boiled eggs
  • 50 g flat leaf parsley, chopped
  • 1 eggs, beaten with 1 tbsp water, for egg wash

To serve

  • 500 g jersey royal potatoes
  • 2 tbsp fresh mint leaves, chopped


1. To make the brioche dough, mix the yeast with the 2 tablespoons of lukewarm water to dissolve.

2. Sieve the sugar, salt, and flour together into a mixer with a dough hook attachment fitted and add the eggs. Mix to a smooth dough.

3. Slowly add the butter, around 50g at a time, until all the butter is incorporated. Knead for 10 to 15 minutes, until the mixture starts slapping against the sides of the bowl.

4. Allow to rest in the fridge for 24 hours before using.

5. Heat half of the oil the oil in a large frying pan and sear the salmon fillet on both sides. Leave to cool. Use the remaining olive oil to fry the sea bass fillet in the same way. Leave to cool.

6. Lay out the crêpes on a large baking tray, overlapping each by 1.5cm. Spread the crepes with the herb mustard. Lay the sealed salmon fillet on top of the crêpes, and spread over an even layer of saffron risotto rice.

7. Peel the eggs and mash the yolk. Chop the whites very finely. Place a line each of yolk, egg white and chopped parsley on top of the rice, making sure that the parsley is in the centre.

8. Place the sealed sea bass on top of the egg. Fold over the crêpes, creating a parcel effect. Cover with the brioche dough, sealing the edges with a little of the beaten egg.

9. Set the oven to 200°C/gas 6. Brush the brioche parcel with the beaten egg and allow to rest in the fridge for 15 minutes before brushing with egg again.

10. Cook for 20 minutes. Remove from the oven and allow to rest for 5 minutes, before slicing and serving with minted Jersey Royal potatoes.

Rate This Recipe