Roasted Halibut Ginger Curry Sauce - Bruno Albouze
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- Опубликовано: 5 окт 2024
- Get ready to elevate your culinary skills with this sensational recipe featuring perfectly roasted fish paired with a delectable ginger-lemongrass piquillo sauce. Join me as we explore the art of preparing and roasting fish to tender, flaky perfection, while infusing it with the exotic flavors of ginger and lemongrass. In this recipe, the star ingredients are the fresh fish, the aromatic ginger, and the tangy piquillo peppers. These key elements come together harmoniously to create a symphony of flavors that will tantalize your taste buds and leave you craving for more.
To get the full recipe go to brunoalbouze.c...
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#fishing #comfortfood #chef #cuisine #asianfood #
![OsamaSon - ik what you did last summer [Official Music Video]](http://i.ytimg.com/vi/4DIQDnu3mr4/mqdefault.jpg)
Bursting with Colors! Bursting with Flavors! When you think Bruno cannot get any better...He Just Does! The Infinite Beauty of it All!
I am so grateful Bruno for you inviting around one into your world,I have grown so much as a want to be french pastry chef and also fine dinning recipes,I have made deserts I couldn't imagine that I could put together, thank you! I have a website and a lot of the pastries I have online are recipes I have copied from you, I hope you get that coffee pastries shop you wanted, I am disappointed in the amount of subscribers.
Bruno you deserve 4 MICHELIN stars ✨
I do have 4 Michelin tires 😂
Bruno Albouze this man knows quality tires!!😂
@@BrunoAlbouze what will you do when you get a flat?
@@BrunoAlbouze vous êtes formidables chef 🎩🥀
@@BrunoAlbouze what is a michelin?
Nice soothing music and interesting idea to help fish not to stick to pan during sear! I will definitely be using it for my next fish.
Me too!!
Bruno..... Pure vice...... The food of heaven...... Recipes...... Of others galaxy👍👍👍👍
Thanks so much for showing us simple high end recipes that widen our food horizont ❤️
Yum! Can’t wait to try ginger-lemongrass sauce, with a more rice, thanks :-)
wow, this is about as close as I will ever get to a fancy French restaurant!!!
Bruno as he’s sharpening the 10 inch blade: “At first you may think this guy is crazy.” Then you give us that crazy look! Lol!
this is some serious gourmet shit. you are amazing Mr. Albouze, you are my greatest inspiration in my kitchen!
I admit. I am starting to love this guy.
Not a big curry fan. Although after watching the French master chef Bruno Albouze prepare this amazing dish, i just might broaden my horizons and try this. Although i must say i normally watch this great chef to be entertained by his very gifted techniques & remarkable culinary skills. Bruno is an artist with food, his dishes are clearly michelin star worthy!!!!!
Everything you make is so simple yet elegant and elevated I love it
Somewhere in Bruno's kitchen there must be a beautiful bouilloire de flétan from Dehillerin. It must be hiding behind the presse à canard!
Now that looks delicious!
I'm convinced you simply follow every channel I do. I am the source behind your inspiration for commenting.
i don't understand
yo wassup justin
@@incidentlyaniguana2193 zzzzs
@@incidentlyaniguana2193 sz
If I have Restaurant, I will but your Dish in my menu.
Thanks a lot
God be with you
Thank you for this recipe Bruno. I am going to try this tomorrow. Sometimes making fish gets boring.
I don't know if you ever gonna see this but
even though you have allot more experience then me...
I have tip for you: you can peal ginger using a teaspoon, scraping it gently... barley loosing any "meat" in the process it comes off like magic...
I’ve only just found this channel, wow wow wow. Amazing techniques made very clear, beautiful looking food, and a nice almost-ASMR delivery 👍🏻
I’d buy a video course from Bruno on plating. Anyone else?
I thought about calling you crazy, but seeing someone with a 10 inch knife acting like 0:31 made me reconsider it.
Excellent dish, “Maestro”!!!
This looks so good 🤤
You are a master of the art of cooking.
Watching a master at work here, absolute joy.
Magnifique recette, chef. Comme d'habitude, avec des méthodes simples et efficaces, le respect des produits, tout pour réussir.
Les noix de cajou torréfiées ! Jamais vu une tranche de flétan aussi épaisse... Mon préféré à la crème avec du citron
Merci pour tous ces "trucs"
Dear Bruno, You are a genius, YOU ARE RUBENS in cooking and confectionary 💎💎💎💎💎
Wow all these little touches make it a delight. I see you have a board in the oven is that to stop the fry pan bottle getting to hot?
jo bond pizza stone 😊
Thanks
So colorfull! So delicious!
Thanks for recipe in description.
Ciao Bruno ,
Again a ritual food from cutting to cooking and ..........
O LA LA FANTASTIC !!!!!
👏 👏 👏 from Greece with 💝
Yes, this guy is crazy haha!
oh la la, je donne pas cher de "ma peau des fesses" quand je vois comment Bruno épluche poivrons ou poissons avec ces grands couteaux magiques de "barbe à Papa" ! - though ce " Halibut" touche le but : un régal, probablement !
Wow this is really superb delicious recipe bro
Oooooo... we have the same cutting board Bruno! I am fairly new viewer... and now because you use the hand held blender- I decided to finally purchase. I love it - but quickly learned must use tall narrow-ish container as my first try was with frozen cherries! Thank you.
My mother bought me an immersion blender 26years ago. It was a Christmas gift. It came with 2 attachments and could be hung on the wall. I hung it beside my range and forgot about it. I was making tomato soup and thought why not give it a try. The rest is history. She was definitely ahead of her time. I miss her tasting my food.
To answer your question, no, but I have minced shallots with my 300mm (11.8 inch) Misono Swedish carbon steel series sujihiki. Which I love almost as much as my 240mm Misono Swedish carbon steel series gyuto. A colleague of mine has a collection of Dalstrongs, which he seems to like, but they are too flashy for my tastes.
Le flétan ! Mon poisson préféré !
Et ce coulis de poivrons.... c’est ce genre de plat qu’on trouve dans les très bons restaurants et qu’on pense ne jamais pouvoir faire à la maison....
Merci, cette recette sera testée ! Sans aucun doute !
He's so gentle with it
I like my fish with lemon juice taste delicious.
That just made me so darn hungry that I think I actually got mad!!! I'm so hungry right now!!!!! So beautiful!!! Rice, fish, peppers!!!! I'm so hungry.
Je kiff ta chaîne en plus tu est français sa s'entend à ton accent bref tu fais des trucs super beau c'est super continue
Bruno . . . Bruno . . . Bruno . . . .your frowns are delightful.
I've been cutting my onion the same way for as long as I can remember. Can you cut them differently? Greetings from Germany 👩🍳🇩🇪
as always, perfect.
Best chef 🧑🍳 ever , meilleur chef de cuisine , merci Mr Albouse ❤️
Yes the food looks and most likely taste amazing....but them knives skills are legit. I could watch that by itself.
Finally you made some food instead of sweets... meanwhile you should be making sweet breads preferably veal... lol 😂 Bruno I’m going to keep it up as long as you do my friend...
Some serious knife skills...
거대아기 제우스 가 당신의 요리를 먹고 올바르게 성장하면 인격자 셰프겠네요
I want to let you know that your printed recipe is missing the information on how to cook the fish. Luckily all details are on video so I was able to cook this today to see if it would come out good to later serve for small dinner parties we like to host (I just served your egg florentine recipe for Women’s World Final Cup game breakfast I hosted with another couple and they were nearly licking their plates). I must tell you this fish was outstanding!!! Both my adult son and husband said it looked like what they serve at fancy restaurants and the taste was divine!!!! Sooooo good. I followed the fish cooking times exact as your video and it couldn’t have been cooked more perfectly. Flaky, moist and buttery. Thank you for another fabulous recipe!!!!
Nancy Alfaro im sorry but it is incorrect, the recipe is complete and ready to be printed🐠
Oops...yes, my mistake. I guess I didn’t scroll down far enough...probably too anxious to try the recipe out 😊
Très belle recette , c'est vraiment super , et comme pour les autres vidéos de cette chaîne , c'est toujours très bien fait . Bravo mon ami 💖💖💖💖💖💖💖💖
هل من عشاق مغاربة لهذا الرجل💕💕💕💕
I’m watching this at work during my lunch break. And I forgot my lunch 😫😱😥
Edwina Kemp I have some for u ☺️
Bruno Albouze I wish! 😆
Beautiful presentation...
je vais m'exercer à ciseler mes échalottes comme ça ! -
Will make it tonight! 😋😋😋😋
Chef, I Really want to see how you cook a Quail. Please,
love you 😘
yuuum!! We don't have Halibut in Oz, though :(
Do you recommend a good substitute?
Here: www.brunoskitchen.net
Hummm can we use other types of fishes?
like salmon for example?
LOVE IT BRUNOOO! You are always THE BEST!!!
Bonjour. Je suis une fidèle abonnée à vos videos. Cependant pourriez-vous ajouter la fonction traduction en anglais ou mieux encore en français. Merci et félicitations pour vos super recettes
Neat recipe!
Anyone understand why dices usually start with vertical cuts, followed by horizontal? It seems that the end flaps usually fold away, which doesn't happen if the first cuts are horizontal.
nahte123 The Jews
nahte123 good point but it does not work well with shallots
Fun from Algeria .you are the best chef
거대아기 제우스 가 요리를 맛보면 좋겠네요
Chef you're Amazing
I really want you to be my personal chef, but I can't afford someone like you.
Cozinha divinamente.
wow 🙌🙌🙌🙀🙀🙀🙀 this is real deal!!
Best chef ever !!!
This looks so good😍
Subscribed because I love your voice!
What's substitute of wine as I dont use alcohol.
You made me hungry Mr Brouno
Bruno
Wow so delicious
Magnifique bravo 🎩
Bravo Bruno c est magnifique 👏👏👏👏
fantastic
Bruno thanks for sharing your videos . 👏👏👏
High end fusion kitchen
Wow
So lovely
5월7일 거대아기 제우스 탄생일 탄생석 마음의성장
Art
It's osm chef 🙏👌🏼😍👌🙏
Bruno Do you have Michelin stars?
I have 4 Michelin, on my wheels 🤪
Très delicious 😍
I love you HanniBruno!
hi i'm from indonesia... this recipe lil bit like indonesian food.
have you try cook indonesian food??
love your voice
Bruno.super...
Does anyone know the song at the end of the video? Its beautiiful
ruclips.net/video/59TxtgjNht0/видео.html
Hi Bruno, do not use olive oil for high heat cooking as it will be toxic. It has low smoke point. Use coconut oil instead.
It does not turn toxic... but high-smoke point oil is preferred indeed
♡♡♡
The closer the cut the closer it can bleed hahahah
Looks like a yummy dessert.
🥰🥰🥰💛💛💛
You are a great cook but still you give me serial killer vibes
Que delícia
Bonjour ou je peux avoir tes livres de cuisine en francais les recette que je voie sur ta page merci j adore tes video mon probleme c est la langue anglais
Do not understand the French obsession with bland rings of rice with so many dishes, they have such amazing veg available but seem to serve it instead, lovely dish otherwise, I will make it and serve it with something else.