Poached Halibut Horseradish Sabayon - Bruno Albouze
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- Опубликовано: 7 сен 2020
- An awesome Sunday brunch dish 🐠. A recipe inspired by Chef Nicolas Stamm
To get the full recipe go to brunoalbouze.com
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Развлечения
and when the world needed him the most, he returned...
A few hours have passed, my brother and I discovered a new Bruno Albouze video, a recipe named "Poached Halibut Horseradish Sabayon"...
And although his Recipes are great, he still needs 200k more Subscribers to reach 1 Million...
But I believe: Bruno Albouze can save the World !!! 🌪💧🌠🔥
The plating is exquisite as always. That halibut, on the other hand, seems easy enough for me to do at home.
The legend is back with another recipeeeeee :D
Very Beautiful dish.. That's LUNCH for you??? LOL Nice!! Great demonstration on removing the air in a delicate way from the bag. I didn't realize you can cook things with rubber bands still holding them together!!
Incredible Mr A. Incredible. Great production, delicious food and so generous in sharing your skills. Thank you for another amazing recipe. I always appreciate your seafood videos Bruno. It's a lesser presented part of cooking so I feel I learn more. Thank you. Take care.
Outstanding Bruno absolutely outstanding!
Dang your recipes always look so professional and clean
I made my wife a tart with gruyere cheese, arugula, and bacon last night. I just threw it together. My wife took a bite and said, “oh my God. Is this one of Chef Bruno’s?”
We love you too, Chef Bruno.
Chef Bruno gives us a big helping of Ooh La La. We love being your commis. thank you chef.
Oh my favorite chef! At last some savory recipe :) I love your amazing pastry recipes, but I have always wanted more savory ones! You are the best!
Quelle recette délectable! Absolutely gorgeous fish recipe!
Yes!!! I can finally have one of your recipes! (I’ve been eating a keto diet for 4 years now).
I also love using my sous vide! Looks delicious 😍👍♥️🇨🇦
i would never eat this.
why?
BECAUSE IT LOOKS SO INCREDIBLY BEAUTIFUL ON THE PLATE!!!!!
PRESENTATION 99999999 / 10
you deserve way more subscribers!!! we all love you Chef!! Fantastique recipe as always 👌🏼💯
Such a delight to watch u cook😋😍
most underrated cooking channel on youtube.
Exceptionnel!⭐⭐⭐
Merci beaucoup Chef Bruno.
Bruno, you are a legend. Love watching the evolution of your channel. Keep up the good work homie.
Hello Bruno, I really like your recipe, it's look so amazing and Delicious, I'm always watching you even before, watching Philippines🇵🇭
Thank you now this is a version that I could potentially cook unlike Gordon Ramsay’s signature Murray Cod dish
this is one of the most slept on chefs out there
Just made this, but I cooked the fish in the more traditional court bouillon, excellent dish thanks for the inspiration the sabayon is very good
delicious recipe.It's so perfect! friend. learned a lot today.It looks Thank you so delicious. Thank sharing the recipe you for. See you Again.
I love fish and now i love it even more
Ídolo!!! Saludos desde 🇦🇷🇦🇷🇦🇷
Chef, you're amazing!
Absolutely outstanding mr Bruno
I would give that a try, and I don’t even like cooked fish.
As always,you are the best😍
Je vous suivait il y’a des années de ça,maintenant je suis à Qatar et je tombe par hasard sur ta vidéo,je trouve le choix de tes plats et la façon de les présenter très chic❤️
You are the best chef in the world Bruno👍
Absolutely love your food videos!
Haha, haven't seen a Bruno vid in forever but randomly looked up poached halibut and bam. Ya just posted. Defly going to try this next time I see my mom but swap the cucumber for radish and drop some butter in the bag.
Thanks Bruno
Simply wow!!!
He could be a voice actor
Crazy good recipes!!!!
All of your recipes take me to the scene in the cartoon Ratatouille where the food critic stops after taking a bit a reminisces of his childhood and enjoys all the amazing flavors. Everything you make deserves a standing ovation! 😂
Il se passe quoi si j'envoi une photo du même plat sur insta ou pinterest?
Je suis curieux maintenant ?!
Au passage, Chapeau l'artiste.!
Hi Bruno , I have question about the sauce how long can we keep it warm and what is the best way?? Thank you 🙏
I was watching another video. Got notification, clicked so faaast !
Damn! That looks good!
Do you use Japanese water stones to sharpen your knives to get that perfect edge ? Its the only way to go in my opinion . Brands like King , Naniwa and Shapton glass are all good stones .
Chef, c’est la saison des champignons, est-ce possible de nous faire les croûtes aux champignons svp 🥰🥰🥰 ?????
2:45 I need to know what that large object is in the background
Caught my eye, too... large sculpture in a glass box?
Bread sculpture (Bald Eagle)
Looks so yummy
That face he makes! Bruno outdid himself this time 😂
Спасибо за рецепт 👍👏обьязательно приготовлю Удачи Вам и Вашему каналу🇦🇿
Mmmm, sous vide fish.
vous faites honneur a notre cuisine :)
Pour moi il est la cuisine lui-même
Most of the time I have no idea what chef Bruno is saying but I salivate & enjoy every bit of his videos lol 😂 hehehe #Godnogoshameus
You passed 800k subs - let’s push for 1M by YE
Bruno, the dish at 4:44 is too beautiful to eat🌻🌼🌷
Sympa le coup du sous vide. Bruno, vous avez des techniques de pirate des cuisines.👍
You should cook with sous vide more often
3:18!
I learn much from you!!!
👍👍👍👍
This is amazing
Goddamn this dude is amazing
Masterful.
Have to make it soon
What does the sugar and butter do when boiling the white asparagus. I usually poach my fish and asparagus, but will try the zip lock bag method with the corguette. This looks incredible cant wait to make it.
White asparagus is a tine bit stringent and the sugar (just one pinch) corrects it. And the butter adds to flavour. Of course in France, Belgium, Germany etc you add more melted butter on the white asparagus when served..
Where in California can you get fresh white asparagus??
You are a true technician
It would be reccomended to remove the plastic from asparagus before boiling them
wonderful!!
I love you too Bruno!
love that knive of yours .. I had £3000 worth stolen never replaced them
I quit London moved to Jersey to cook for w******** PDR and never looked back good food fresh good cleaning and hygiene mantra!
Bonsoir Bruno,
Since I don't have a sous vide stick, is there any alternative for it? Perhaps slow and low in the oven?
All is there brunoalbouze.com 😊
Me also want to know it.
It is the very first time I see white asparagus on a US based cooking channel. I thought they do not exist at all in USA! The green ones you see everywhere but they do not taste as good as the white ones. Of course growing white asparagus is more difficult then green ones which explains that they are quite expensive. Anyway, in Europe the season starts in may end in June, short period.
Hey Bruno, do you have any recipes for beef or chicken liver?
delicious!
I swear this man can cook anything and make it look SEXY!!!! 🥰
🐟😋😋😋😋👍👍👍👍
Chop chop chop
Yummers!!
First Hit the comments’
Nice chef, keep it up
Merci..🤳🏻
You are the best!
بصراحة فنان
Wat a mannnnn. Wolllllahhh
Did it for the halibut
Fantastic
Legend
Nice homage to Daniel Humm
Beautiful.
Top chef
You are fuck8ng amazing. Merci Bruno.
Is that your Eleven Madison Park recipe interpretation?
Despite the fact that its a bit on the dumb side, you should do some content for tik tok too. Your RUclips channel might get a lot of attention. Big fan of your art!
I didn't get where the wine and onions go. With the mushroms or the salsa?
no mushrooms with fish no no
Is Halibut the same as Turbot?
Turbo is faster
I love you too💚👏👏😍
The Real Deal
White asparigus with Horseradish Sabayon was proposed by Michel Trois Gros on his menu in 2001... I know cause I served it, just sayin dude
Why is there a dislike in this video
bruno is back .....
Whats your history with halibut Bruno? To be honest, I've butchered enough over the years to not want anything to do with it because of the worms. Maybe I'm skittish but I find that if its overcooked, its dry and pasty. But dont want to risk it being underdone because of the worms being a bottom feeder.
Unbelievable
Bruno Bruno
Good recipe, nice plating... Only why do you call horseradish- hollandaise zabaione(zabaione doesn't have butter), but who cares....
this is a shedevr