Potato Crusted Branzino - Bruno Albouze
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- Опубликовано: 30 сен 2024
- Drawing inspiration from the iconic recipe "Le rouget en écailles de pommes de terre" by the legendary Paul Bocuse, this dish features a crispy potato crust that adds a delightful crunch to the tender Branzino fillet. Branzino, also known as Loup de Mer or "the wolf of the sea," is a versatile fish with a mild flavor profile that makes it a crowd-pleaser. Whether you prefer to enjoy it off the bone or filleted, Branzino is easy to handle and a great option for both experienced seafood lovers and newcomers alike...
To get the full recipe go to brunoalbouze.c...
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Dear Bruno maybe think about sharing a lifestyle video about your views on food / health / diet / fitness it might be popular! I love your cooking and learnt much from you and would love to know more about you and your life. Keep ROCKING !
You deserve over a million subscribers. Another wonderful recipe. Thank you!
Beautiful as always. This guy can’t miss.
As someone who has cut themselves badly with a mandolin, 1:45 was VERY STRESSFUL to watch.
Try using knife resistant gloves. I use them and they work well.
If there was one Chef that I could work under and learn from, it would be this man!
be fun be safe Thanks for sharing lilo from israel
Branzino is my favorite fish. I usually broil it whole but I’m definitely going to try this amazing recipe! Thank you 🙏
C
Grazie carissimo sto imparando tanti ricette da te
You are just the best chef ever
I love your show, and have been following you for years! I have a request: You make delicious food, but still look very fit. Can you do a "special", where you go thru you "typical week diet" and exercise program, please.
its very easy. he doesnt eat all the cakes he make on the videos
@@tomervecintya6593 lol
the secret it is to eat only twice a day (in the morning and evening) and the rest work. and some work out at the weekend
Potato Crusted Branzino with potato scales
''Le rouget en écailles de pommes de terre'' served with Garlic Cream sauce.
Garlic Cheese Sauce
2 garlic cloves , finely minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup parmesan
2 tsp dill
2 tsp thyme
2 tsp parsley
Oh my goddddd that looks fantastica! I've made whole bronzino before, and I'm a crispy potato freak and I love leeks. This is right up my alley.
Spectacular wow awesome
That crust is gorgeous.
Yes!! That looks like a keeper. Loup de Mer, also known as Branzino is the best.
70% starch with 30% clarified butter ... my ass ! that ruined my clarified butter :)) damn it !
Can't wait to try this dish, but Chef, you did the scales backward, different from naturally occurring scales that are hydrodynamic. You should start the scale from the tail and work towards the head for a more natural appearance.
Excellent.
I was surprised to see the potatoes go on the skin side of the fish. I will be trying this. Probably with another type of fish as I don't see this kind at my store.
Branzino is my favorite fish too, I really love the sweet firm flesh, and the fact that it's so easy to separate the meat from the bones, awesome! At first I didn't know what it was, until you said it's the wolf of the sea - in my language it's also literally called "wolf bass".
Why not trim the potato to a cylinder and then slice em up. Could use an apple cutter then get a beautiful cylinder, the remainder is potato wedges and can be repurposed more elegantly. But what a dish.. looks stunning.
Well done chef
Simply artistic
Thank’s
Pro Tip: For realistic "scales", start at the tail of the fish, and work toward the head.
It might taste amazing but it looked like cat puke I don't know the decoration wasn't that right
Thank you so much for sharing these recipes. Very delicious foods and sending much love from Jersey. Congratulations for all the success.
Superb!! Thank you Chef Bruno for sharing this wonderful recipe! 🙌🏼🙌🏼
Hi Bruno. The fish scales look the other way :)))))))
Superbe recette. J'ai essayé. malheureusement au retournement certaines écailles de pomme de terre se sont détachées. Je n'ai pas de mandoline, peut-être les tranches de pdt étaient-elles trop épaisses. Avez-vous un conseil pour les éviter de les perdre au retournement. Pour le reste c'était très, très bon.
Un gros merci pour votre astuce concernant le beurre blanc. Je reçois cette semaine et je sers des asperges avec beurre blanc comme entrée. Je ne manquerai pas!.😉
Absolutely fantastic! Thank you, Maestro!
Not worth the effort. Just cook fish with potato as side
Still amazed he is not at 1 million subs yet!
Yammi super and delicious 😋
how the potato sticks over the skin fish?
Me puedes traducir de que es la salsa por favor
اعشق طريقتك في الطبخ
😋😋😋
No fork dropping at the end? 😢
I tried the recipe. Delicious. One problem, the fish skin did not get crispy. But the potatoes did. I didn’t like the texture of limpy fish skin beneath crispy potato. I’m wondering if removing the skin before adding the potato would work?
Excellent...as usual.....!!
Such a plate 😍😍
Ca à l'air pas mal du tout je testerais...
Magnificent presentation. Looks luscious. Thank you.
I should listen!!!
Perfect as always..beautiful recipe..
Love from across the pond !
Nice planting good looking 🐱
Wonderful recipe.i follow every video 📸
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
You are the best Bruno
Nice, subscribe
This looks AMAZING!!!!
Watched almost all the video with a thought: what you haven't liked in that potato so you need to put extra work and cut squares from it and so on. At the end I finally saw, it will become fish scales! Cool recipe! Very creative.
Superior dish. Definitely, I will try. It will not be so nice, but challenge accepted
Ive been watching your videos so far i have only able to cook one recipe🤣 i guess i need to keep practicing.
Branzino is so amazing. I wish it was available near me but it's not. But I can get it frozen at Trader Joe's so I'll give that a try.
C'est ok avec les Truites ?
Simply the best chef🎊🇨🇦🥂🇨🇦🎉
Chef, u r awsome! U r the best! Is your resturant going to become real, or is it already opened?
Bruno's dishes have only one place in the world: the Louvre
After cooking this dish it has become my favourite way to eat.fish.once again thank you for making cooking accessible and easy to follow for the home cook.
Absolutely fantastic! Thank you 👌🙏
Absolutely fantastic, thank you chef
Thank you
Maestro Bocuse is an icon of gastronomy!It is sad that he is no longer with us.
جميل
Dang, that looks incredible!!!!
speechless
😋😋😋😋😋😋😋
I love ur food sir , really delicious,u r my inspiration,
excellent
yummie!!
Divine!
LIKE
Wow!
Superbe recette Bruno. A faire pour épater les amis ! :)
👍🆗
Wow, this is something special!
Phantastisch 🇩🇪👍
Beautiful presentation Chef.
Chef you are amazing 🥰🥰🥰🥰❤❤❤
Love this. Thanks Bruno
😀
love the acknowledgement of Paul Bocuse - shows both humility and self-confidence
looks great and as usual you make it look easy
😋👌👌🙏 looks delicious
Sounds delicious! What’s the crispy thing served on the side?
Julienned leeks.
You're amazing! ❤
Really nice job, chef!
Delicious 👌🏻👌🏻
Love to see a master at work
Fantastic as usual.
This is insane
cook in butter and add a butter saude. Butter.
Butter is good….
Wow! 😳
Wow 🤩
Isn't it burnt?
Can we use Catfish instead of Branzino? I’m asking for a friend.😉
Sei sempre il Migliore 👍✨✨
this is not a comic question, no, serious stuff, papa: have you ever worked with fugu, and can you do a video on it?