Salmon with brioche and egg risotto

200g salmon
spinach leaves
sauce vierge
brioche
new potatoes

Method:
debone salmon, place egg and herb risotto on top of the salmon, cover with a layer of spinach, wrap in thinly rolled brioche, egg wash, bake for 8-10 minutes

Sauce vierge
10 shallots finely chopped
3 cloves garlic crushed
1 lemon zest and juice
250 mls olive oil
chopped basil
chopped chervil
chopped chives
tomato concasse
in a pan add the shallots, garlic, lemon juice and olive oil, heat gently until shallots are soft add the tomato concasse and allow to cool, add the herbs

Brioche

40g yeast  }
12 eggs     } make dough    
1kg flour  }

25g salt     } coat the dough & knead quickly speed 3 to
30g sugar    } develop gluten

500g soft butter } add 1/3 slowly, speed up machine & add last 2/3, scraping down the sides