Fish Brioche Recipe

Activate yeast and combine wet ingredients

Warm the milk to about 95–105°F (warm to the touch). In the bowl of a stand mixer, whisk warm milk with sugar and yeast. Let sit 5–7 minutes until foamy. Add 2 of the eggs and mix briefly to combine.

Mix dough

Attach dough hook. Add flour and salt to the wet mixture and mix on low speed until a shaggy dough forms (about 2–3 minutes). Increase speed to medium and knead 4–5 minutes until dough begins to pull away from the bowl.

Incorporate butter

With mixer running on low, add softened diced butter a tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading 6–8 minutes until the dough is smooth, glossy, and elastic. It will be sticky but should hold shape.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1½ hours.

Shape buns

Punch down the dough and divide into 6 equal portions (about 120–140 g each). Shape each into a smooth ball and place on a parchment-lined baking sheet or in a greased 9x13 pan, leaving space between for expansion. Cover and let rise another 45–60 minutes until puffy.

Egg wash and bake

Preheat the oven to 375°F (190°C). Beat the remaining egg with 1 teaspoon water and brush the buns gently. Bake for 15–18 minutes until golden brown and internal temperature reaches 190–195°F. Cool on a rack 10 minutes before assembling sandwiches.

Prepare fish

Pat the fillets dry and season both sides with 1 tsp salt, ½ tsp pepper and the lemon juice. Let sit 5 minutes to marinate briefly.

Cook fish

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When hot, add fillets and sear 3–4 minutes per side (depending on thickness) until opaque and flakey and internal temperature reaches 140–145°F. Remove to a plate and let rest 3 minutes. Flake gently with a fork into large chunks suitable for sandwich filling.

Sauté aromatics

In the same skillet used for fish (wipe if needed), melt 1 tbsp butter over medium heat. Add minced shallot and cook 1–2 minutes until softened. Add garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Make dill-caper sauce

In a bowl combine mayonnaise, Greek yogurt, chopped dill, chopped capers, lemon zest, sautéed shallot and garlic. Season with ¼ tsp salt and ¼ tsp pepper. Taste and adjust salt, pepper, or lemon as desired. If sauce is too thick, add ½ tsp water at a time to reach spreadable consistency.

Prepare greens

Toss baby arugula or lettuce with a light pinch of salt and a drizzle of olive oil if desired. Keep chilled until assembly.

Assemble sandwiches

Slice each brioche bun in half horizontally. Spread about 1–2 tablespoons of dill-caper sauce on both the top and bottom halves. Place a small handful (about 1/3 cup) of dressed arugula on the bottom half, top with 3–4 ounces of flaked fish, then spoon a little extra sauce over the fish if desired. Finish with the top bun.

Serve

Serve warm or at room temperature. Optionally serve with lemon wedges and extra sauce on the side. Leftover components can be refrigerated separately for up to 2 days (fish and sauce) and buns stored in an airtight container for 2 days or frozen.