Seared Petit Rouget and Cinnamon Basil Mint Butter.

For the brioche, in the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, water, milk, and sugar, stir to dissolve, and set aside for five minutes to proof. Add 10 ounces of flour and one egg and mix on medium-low speed, until the dough begins to pull away from the sides of the bowl. Add the remaining eggs, salt, and remaining flour in several stages, scraping down the sides of the bowl between each addition. Remove the bowl, replace the paddle attachment with the dough hook attachment and return to the mixer. Add the butter in thirds, on medium-low speed, scraping down the sides of the bowl before each addition. Continue to mix until the dough is soft and pulls away from the sides of the bowl. Transfer the dough to a large greased bowl, cover with a damp cloth, and set aside for 1 1/2 hours or until doubled in volume. Punch down the dough, cover, and set aside in the refrigerator overnight. Preheat the oven to 425 degrees, coat the inside of a 10x3 1/2x3-inch pan with non-stick spray, and set aside. Remove the dough from the refrigerator and punch down. Transfer the dough to the prepared pan, cover with a damp cloth, and set aside for 45 minutes or until doubled in volume. Brush the dough with egg wash and place in the oven to bake for 15 minutes. Reduce the temperature to 375 degrees and bake for 25 minutes or until golden brown. Remove from the heat and set aside to cool. Turn the loaf onto a cutting board, cut into eight 1-inch slices and trim the edges. Cut each slice into three strips and set aside.

For the cinnamon basil mint butter, in a medium bowl, combine all of the ingredients and stir well to combine. Season and transfer the butter to a pastry bag fitted with a medium star tip. Pipe the butter into 24 rosettes onto a parchment-lined sheet pan and set aside in the refrigerator.

For the Syrah sauce, in a medium saucepan over medium heat, combine the wine, vinegar, and shallots. Bring to a boil, reduce the heat, and simmer until almost dry. Whisk in the butter and mint to combine. Remove from the heat, season, and set aside keeping warm.

For the petit rouget, in a medium saucepan, melt the butter over medium heat. Season and sear the petit rouget, skin-side-down, until desired doneness. Remove from the heat and set aside keeping warm.

To finish the brioche, in a medium saute pan, melt the butter over medium heat. Sear the brioche slices on both sides until golden brown. Remove from the heat and set aside keeping warm.

To serve, place four slices of brioche in the center of a plate and top each with a petit rouget fillet and cinnamon basil mint butter. Spoon some Syrah sauce around the dish and garnish with cinnamon basil mint.

(Serves 6)

For the brioche:

3/4 ounce cake yeast

1/4 cup warm water, 90[degrees]

1/4 cup whole milk

1 1/2 tablespoons granulated sugar 

1 pound all-purpose flour

4 eggs

1/2 tablespoon salt

4 ounces unsalted butter, softened

1 egg yolk beaten with 1/4 cup of water

For the cinnamon basil mint butter:

6 ounces unsalted butter; softened

1/4 cup chopped micro cinnamon basil mint [*]

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

Salt and pepper to taste

For the Syrah sauce:

1 1/2 cups Syrah wine

2 ounces aged Cabernet wine vinegar [**]

6 tablespoons chopped shallots

12 ounces unsalted butter, diced and chilled

1/4 cup chopped micro cinnamon basil mint

Salt and pepper to taste

For the petit rouget:

3 tablespoons unsalted butter

24 boned petit rouget fillets

Salt and pepper to taste

For the dish:

3 tablespoons unsalted butter

Micro cinnamon basil mint sprigs

(*.) Available through The Chef's Garden at [phone].

(**.) Available through Accardi and Sons [phone].