Salmon Wellington - Bruno Albouze
HTML-код
- Опубликовано: 16 янв 2020
- Salmon Wellington with scallop spinach mousseline wrapped in crispy phyllo dough and served with beurre blanc..
To get the full recipe go to brunoalbouze.com
Instagram@ / brunoalbouze
Facebook@ / brunoskitchen
Pinterest@ / brunoalbouze
Twitter@ / brunoalbouze 
Развлечения
This vid was worth watching just to hear the way Bruno pronounces "popeyyee" haha
And "steks".
It took me a while to realize he means the 1960's cartoon character.
I thought I would die laughing. Cause in French it's pronounced Poppay.
His accent, thou it sounds frenchy, it’s not natural. He’s forcing it. YES, he can definitely speak French, I can tell as I’m french myself but his accent sounds not natural.... This is why it’s hard for me to watch most of his videos, u fortunately. Great content but a bit off to my ears.
Rongji rongjo
Everyone else: spinach
Bruno: PPOPPAEYAE
Rongji rongjo
me seeing the thumbnail:
"Oh wow, Salmon Wellington with spinach filling. I can actually do this myself."
*proceeds to blend 100 scallops*
"Nevermind."
pfft goto costco easy enough well beef wellington can be quite expensive
a package of 10-20 scallops online is 25.99 lmao
the scallops in the video are worth probably at least 50-60 bucks if farmed, if hand catched probably well over 100, it's ridiculous
and here i am just salivating cause i can't even afford the salmon in the first place haha
The scallop are optional you can just use the spinach
You KNOW it's serious when you change knives mid-slice. Don't want that pastry to crumble under too much force.
Not pastry but the fish indeed.. good catch 😉
@@BrunoAlbouze rongji rongjo gleepkneckt
Tried this for a family sunday lunch; I used pancakes to hold eerything in place and used puff pastry, the result,....pure EXCELLENCE, plus a tarragon sauce instead of beurre blanc....beautiful...
OMG this is really awesome salmon Wellington recipe.
Rongji
dude.. I just ate.. this made me sooo hungry again.. looks amazing.. I bet it's delicious. love your work.
I am in Hawaii. I make beurre blanc with garlic and pineapple juice in place of wine and shallot. Can't wait to make this Wellington.
J'adore all recipes Wellington, I have to try this one looks so appetizing,
I tried it. I haven’t worked with Filo in several years but it was exciting. I will say that I should have measured out the salmon to the size of the Philo first if that helps anybody else. It turned out well
This is exactly why I love cooking, the creativity of those around you and even your own, inspires great innovative dishes like this one bravo, Bruno!!
C'est absolument parfait comme chacune de vos recettes ! Une telle maîtrise c'est impressionnant
That salmon Wellington looks spectacular. Cheers, Bruno!
Rongjo
I know this is true for pretty much all frenchmen, but Bruno Albouze is the frenchest person alive.
Rongji
The scallop and spinach filling would make a great filling for appetizers.
nyworker, maybe in little fried wonton wrappers or mini puff pastry cups.
Yeah I was surprised at the resulting texture. I'm sure it tastes delicious. I'm honestly wondering if you can stick that in a burrito or something like that.
Hi Master, And again another Master Piece, THIS is outstanding so Delicious not only Delicious, this Dish is out of this World, my "Respeto" *Master Chef💯🎇🎇 Bruno*
I have made a couple of your recipes to bring to holiday gatherings with friends. They have brought much joy! Technique and the soul of cooking doesn't translate throgh recipes unless the chef has it!
Funny story, I brought the potato gratin with layers of duck fat as an ultimate potato dish, and also brought the ratatouille - painstakingly done, but I accented the blended veg with a seemingly innocuous Asian green pepper that was *far* too hot. Thai hot.
Everyone loved the ratatouille and thought that the pepper made it interesting, no mention of the duck! That's a robust countryside recipe indeed!
It must be fascinating being a chef. You go out to eat, and realize you can just make a better version of whatever you were just served on your own time.
For Americans: the French are fully cognizant of how impressed we are with their culture. They know how evolved and advanced their culture is and are aware that we do not. Why? Because they are aware of our culture. We are lucky they like us. Met a few real genuine French people in my life and once they've enchanted you it never stops.
Beautifully executed Bruno.....Bravo!
Bruno, I had surgery this past Monday, and the hospital food was barely worthy of the name. Now I am in a physical therapy facility where food is more properly categorized as crimes against humanity. If we were in San Diego, I would stage a jail break just to eat the scraps of that.
You made my day every time chef
Gotta put this on my list! Bruno, I highly recommend making duck Wellington! One of my favorite things I've made.
Rongjo
$10 frozen Peruvian scallops in my local supermarket. So they can be very reasonable - it depends on where you live.
A girl made this for New Year's Eve at our party..... guess I know from who she got the recipe.....
Thanks....It was awesome
but it was just uploaded right?
Not from Bruno at least, unless she's a time traveller!
You're so fucking stupid lol
OMG. Bruno, I don't like fish and sea food but definitely would eat this. It looks sooo good.
Been watching your videos for many many years now. You never cease to impress! The real deal for sure!
Shaun Sawyer Thank you 😊
Bruno gratidão pelas receitas maravilhosas. 🤗🇧🇷😘
Your technique is amazing.
Dry the outside of the skin, salt it and grill it with olive and butter until it's crispy. Delicious!
It’s my favorite 😍 thanks Bruno 🙏🏻
You create the Best cooking Channel on Earth.
Another beauty!!
The only think that I would do different in the recipe steps is that I was not going to brush the fyllo layers with the butter but drizzle them instead. They tend to stick together some times when you brush and you end up with a thick layer of dough. Drizzling keep them separated an more crunchy.
Παναγιωτης Παπας, Great idea, I am going to try your method next time I work with phyllo. Thanks for posting!
I made three and ate them all.
😮💛 Fascinated. Wow. He makes it look so easy.
Thanks Chef! Made this for my husband’s birthday and it turned out great! Absolutely delicious!
Dear Chef Bruno, where is your restaurant? So many on your menu I wish to 😋taste 😋😋😋
He looks like he worked for a high-end luxury restaurant but had a falling out and thus decided to go his way.
Un vrai chef beau et bon ce plat bravo et merci pour cette belle réalisation
If an individual cannot eat shell fish, what type of fish do you recommend to replace the scallops?
A very lean, white-fleshed fish would be suitable. Avoid oily fish like mackerel or salmon. Depending on where in the world you live, white -fleshed fish could include: snapper, cod, haddock, halibut, orange roughie, flounder, mahi-mahi and porgy or bream. Snapper or halibut would be ideal.
To begin with a scallop is not a fish, it's a mollusk
I've just made this with shrimps, instead of scallops. It tasted very good (I've never had scallops, so I don't know what I'm missing). Unfortunately they were frozen shrimps and all the water from them made the whole thing soggy, very hard to move the "log" around without breaking it.... which eventually happened. Good thing I care more about the taste than the presentation.
One thing I would say: eat small portions, it is pretty high in fat content. Or at least felt like it.
Amazing as always chef bruno
Я сделала! Кое-где упростив (рулет не жарила - просто отправила в духовку), кое-что заменив (вместо семги предпочла филе трески, ну и для муслина взяла креветки), но сделала. Получилось умопомрачительно вкусно.
Больше всего удивилась, что все получилось легко и быстро. В общем, для праздничного обеда в небольшой компании - это просто идеальный вариант. Как же это было вкусно! Бруно, спасибо!
pure art
Veramente spettacolare, sei molto bravo e i tuoi piatti sono meravigliosi, spieghi molto bene. Grazie
Это просто шедерв, спасибо
Le echa mantequilla hasta al zumo de naranja, menuda cocina tienen estos guiris
I like how you pronounce "Popeye" like "popeiller"
Rongji
Je suis sans mots...Je ne fais que saliver 🙏🙏🙏🙏
Arette
00:29 just love the way you smack that salmon on that cutting board
Rongji rongjo
Absolutely amazing. Great work.
Another great recipe!
Thank you Bruno.
Interesting to use filo pastry as it crisps well. Traditional Beef Wellington, which is prone to producing a soggy bottom because of the meat juices, is enveloped in a pancake before being wrapped in (usually) puff pastry. I think the technique here in a pan is excellent.
انا مصرية ومطبخى للاكلات المصريه ومتابعه قناتك 💕💕💕💕💕💕
This recipe looks delicious. And I bet it's healthier with salmon 😁Your Spanish is not bad. Deberías intentar hablar en español durante todo un video, anímate! Great video 👍
Looks awesome. Is there a alternative to scallions that is shellfish free?
Это магия какая-то. Браво!
I'm chef Nouryano watching u from Morocco Good job chef
I just want to eat the scallop spinach mousseline in phyllo cups!!
Tranquilo papá que no cunda el pánico 😱 maravilloso chef 👨🍳 Colombia 🇨🇴 y Asturias te aman
I tried and it taste so good !!! Can we prepare this a day ahead ? Keep it in the fridge or in the freezer?
Yummy 😋 I will try to make it, thanks for sharing 👍🏽
Im so gonna make this with arctic char when I'm back in Greenland. I can probably get the ingredients for one of these for 10-15USD x)
toujours la classe chef, deux grands classiques revisités à ta façon, je vais essayer….
miam miam……
salut et fraternité.
(et tout mes vieux)
I love your comment. I only wish I knew what it meant. 😔
Tout mes vieux?😕😕
Pues no se les entiende ni madres.
WOAH! That looks so tasty!
Mmmmm wow. Genius idea.
Stop
You had me at "Waatz foeur BRONCH?"
Fabulous recipe ! Bravo !
Hello Bruno, die hard fan over here ! Lovely video as always. Question: how would you go about preparing large order of this Salmon Wellington? Disons 30 à 40 personnes. I'm thinking about making individual portions with moroccan warqa (better quality handmade phyllo dough), fully baked and then plated in a heated open chafing dish for self service in a buffet style. Pensez vous que c'est faisable ? Can the spinach and scallop mousse be made a day prior ?
Thank you for your inspiring content !
Imane Thank you! Mousseline a day ahead.. fine.. make Wellington individual or into thiner logs (cut fish fillet lengthwise) and wrap. Watch my vid Lobster Strudel 😊 cooking time should be shortened according to the size.. Best!
@@BrunoAlbouze Thank you !!
😚😚"come here baby" 😂😂😂😂i love when u said that
You keep doing amazing things with salmon dude.
Tranquilo Papá!....You're a Master!
Damn, that looks AMAZING!
'It looks like uh snake skin, I am so scared'
for some reason we don't believe you Bruno :D
It looks wonderful 😍
Thank you so much.
1st time on this channel. he sound like he trying to hypnotize me
His voice though 🥰
Stop
Es verda el mejor plato gracias
Wow! This looks amazing!
Your children are so lucky!
One of a kind! Bravo
what would be a good substitute for scallop?how shrimp would taste?
That is an amazing dish, but I would love to see how you make Koulibac
Possible with shortcust pastry (pâte brisée)?
my first video watched by you, love your commentary and accent! food looks good too
can you add mushroom duxelles to the top layer?
Note to self: Do not, I repeat, DO NOT, undercook the pastry.
Or else "you'll get chopped"
Hi chef!
Is it possible to use cod fillet with spinach instead of scallops?
Bonjour, j’aurais aimer si vous traduisez en français , vraiment ça sera génial 👍🏽 , bravo et bonne continuation
Chef superb recipe. Can I use prawns instead of scollops
Wow!!!!! I’m already run to magazine for salmon )))))
Suppose there should be filling from sides too, like duxel in real wel. Anyway cool!
This looks WAY healthier than Beef Wellington omg!! I might eat this but def not beef wellingnton lol. It looks like constipation to me..
0:30 dat slap
Oh wow, that looks incredible! Definitely won't be eating salmon for the health benefits with this one though 😏
simply spectacular !
Ooh la la! That is a very smart looking chefs uniform! 😻😆
And omg! That Wellington looks so super delicious, I had to watch the video 3 times in a row! Yum!
Merci 😌
Bruno Albouze 😘
"Tranquilo, papá", that sounded so argentinian hahaha I love it
Not a huge fan of fish. This could become the first exception.
Still, I wonder how will his take on Porchetta would look like.
Would be too dry for pork purpose 🐷
chef Bruno if i can't find scallops can use crab or shrimp meat excellent recipie by the way
quintus lentulus batiatus shrimp yes
Rather like a Coulibaic, but without the rice and eggs.
Cher Bruno. Est-il possible de faire cette recette avec du poulet? Poulet mousseline peut-être? Sorry for the mistakes. I am Portuguese and still learning French.
Oui j'ai une recette de lobster strudel a base de poulet ruclips.net/video/o_0G44eix08/видео.html