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.
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 !
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".
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
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.
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.
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.
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!.😉
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.
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?
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.
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.
You deserve over a million subscribers. Another wonderful recipe. Thank you!
If there was one Chef that I could work under and learn from, it would be this man!
Branzino is my favorite fish. I usually broil it whole but I’m definitely going to try this amazing recipe! Thank you 🙏
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.
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
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 !
That crust is gorgeous.
Yes!! That looks like a keeper. Loup de Mer, also known as Branzino is the best.
Bruno's dishes have only one place in the world: the Louvre
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".
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
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.
Superb!! Thank you Chef Bruno for sharing this wonderful recipe! 🙌🏼🙌🏼
Thank you so much for sharing these recipes. Very delicious foods and sending much love from Jersey. Congratulations for all the success.
Pro Tip: For realistic "scales", start at the tail of the fish, and work toward the head.
I should listen!!!
Perfect as always..beautiful recipe..
Love from across the pond !
love the acknowledgement of Paul Bocuse - shows both humility and self-confidence
Beautiful as always. This guy can’t miss.
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.
Maestro Bocuse is an icon of gastronomy!It is sad that he is no longer with us.
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.
Well done chef
Simply artistic
Thank’s
Absolutely fantastic! Thank you, Maestro!
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!.😉
You are just the best chef ever
Magnificent presentation. Looks luscious. Thank you.
Such a plate 😍😍
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.
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.
Absolutely fantastic, thank you chef
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.
Still amazed he is not at 1 million subs yet!
Love to see a master at work
Simply the best chef🎊🇨🇦🥂🇨🇦🎉
😋😋😋
looks great and as usual you make it look easy
Nice planting good looking 🐱
Wonderful recipe.i follow every video 📸
Ive been watching your videos so far i have only able to cook one recipe🤣 i guess i need to keep practicing.
Dang, that looks incredible!!!!
This looks AMAZING!!!!
I love ur food sir , really delicious,u r my inspiration,
Sounds delicious! What’s the crispy thing served on the side?
Julienned leeks.
اعشق طريقتك في الطبخ
Spectacular wow awesome
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?
Superbe recette Bruno. A faire pour épater les amis ! :)
😋👌👌🙏 looks delicious
Chef, u r awsome! U r the best! Is your resturant going to become real, or is it already opened?
Chef you are amazing 🥰🥰🥰🥰❤❤❤
be fun be safe Thanks for sharing lilo from israel
Love this. Thanks Bruno
Beautiful presentation Chef.
Really nice job, chef!
Yammi super and delicious 😋
C
Grazie carissimo sto imparando tanti ricette da te
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.
You're amazing! ❤
Superior dish. Definitely, I will try. It will not be so nice, but challenge accepted
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Fantastic as usual.
😋😋😋😋😋😋😋
Wow, this is something special!
Wow 🤩
Thank you
Delicious 👌🏻👌🏻
Excellent...as usual.....!!
cook in butter and add a butter saude. Butter.
Butter is good….
Hi Bruno. The fish scales look the other way :)))))))
Wow! 😳
Phantastisch 🇩🇪👍
Ca à l'air pas mal du tout je testerais...
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.
C'est ok avec les Truites ?
You are the best Bruno
Divine!
Wow!
excellent
how the potato sticks over the skin fish?
😀
👍🆗
70% starch with 30% clarified butter ... my ass ! that ruined my clarified butter :)) damn it !
yummie!!
Me puedes traducir de que es la salsa por favor
جميل
This is insane
No fork dropping at the end? 😢
speechless
Nice, subscribe
Can we use Catfish instead of Branzino? I’m asking for a friend.😉
LIKE
Isn't it burnt?
Not worth the effort. Just cook fish with potato as side
It might taste amazing but it looked like cat puke I don't know the decoration wasn't that right
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?