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Savoury brioche with marinated yellowtail, cream cheese and salad
€ 12-15
Tags: Home-cooked dishes, Tasty
A brunch offering that combines baking techniques with the preparation of raw fish.
Our homemade savory brioche is flaky on the outside and soft on the inside, perfectly complementing the spreadable cheese with its delicate milky notes. The marinated yellowtail, meanwhile, adds structure, savory depth, and lingering aroma, while the salad brings freshness and crunch.
The result is a well-balanced dish that plays on the contrast between richness, acidity, and textures.
Ingredients
- Artisanal savory brioche
- Marinated yellowtail
- Fresh cream cheese
- Mixed greens
- Extra virgin olive oil
- Lemon juice
- Fresh herbs
- Sea salt and black pepper
Tips
- Best served: in spring and summer to highlight the fish’s freshness and marinade.
- Wine pairing: a savory, mineral-driven white wine, such as a Vermentino or a Sauvignon Blanc.
- Serving: served slightly warm, with the yellowtail well chilled to maintain contrast and a clean finish.