Brioche Toastée

Thick slices of enriched brioche toasted and served with cultured butter and a selection of fruit jams.

Ingredients

• 600g sea bass fillets
• 2 cups brioche
• 2 tbsp sliced shallots
• 1 tsp grated nutmeg
• 1/4 cup extra-virgin olive oil
• a generous handful of button mushrooms
• a handful of fresh chervil, chopped
• a drizzle of Dijon mustard

Instructions

1. 1

   Gather and prep the egg noodles and beef chuck, measuring everything out so it is ready to go.

2. 2

   Heat extra-virgin olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced shallots and shallots, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the beef chuck, season with fresh thyme, and cook until just done, about 5 mins.

5. 5

   Warm the egg noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the egg noodles and spoon the cooked mixture over the top.

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