Salmon Wellington - Bruno Albouze
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- Опубліковано 25 сер 2024
- 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
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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
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
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.
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...
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.
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 know this is true for pretty much all frenchmen, but Bruno Albouze is the frenchest person alive.
Rongji
That salmon Wellington looks spectacular. Cheers, Bruno!
Rongjo
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.
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
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!
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.
J'adore all recipes Wellington, I have to try this one looks so appetizing,
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*
$10 frozen Peruvian scallops in my local supermarket. So they can be very reasonable - it depends on where you live.
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?
C'est absolument parfait comme chacune de vos recettes ! Une telle maîtrise c'est impressionnant
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
Gotta put this on my list! Bruno, I highly recommend making duck Wellington! One of my favorite things I've made.
Rongjo
pure art
I like how you pronounce "Popeye" like "popeiller"
Rongji
Dry the outside of the skin, salt it and grill it with olive and butter until it's crispy. Delicious!
I made three and ate them all.
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
Le echa mantequilla hasta al zumo de naranja, menuda cocina tienen estos guiris
Je suis sans mots...Je ne fais que saliver 🙏🙏🙏🙏
Arette
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!
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.
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!!
00:29 just love the way you smack that salmon on that cutting board
Rongji rongjo
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 !!
Rather like a Coulibaic, but without the rice and eggs.
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.
Been watching your videos for many many years now. You never cease to impress! The real deal for sure!
Shaun Sawyer Thank you 😊
انا مصرية ومطبخى للاكلات المصريه ومتابعه قناتك 💕💕💕💕💕💕
'It looks like uh snake skin, I am so scared'
for some reason we don't believe you Bruno :D
Your technique is amazing.
You had me at "Waatz foeur BRONCH?"
Nice🤗
You made my day every time chef
I just want to eat the scallop spinach mousseline in phyllo cups!!
OMG. Bruno, I don't like fish and sea food but definitely would eat this. It looks sooo good.
0:30 dat slap
Beautifully executed Bruno.....Bravo!
Это просто шедерв, спасибо
I tried and it taste so good !!! Can we prepare this a day ahead ? Keep it in the fridge or in the freezer?
I'm curious. I'm not a fan of scallops. Could I use shrimp instead or would the shrimp be too strong a flavor?
Mmmmm wow. Genius idea.
Stop
It’s my favorite 😍 thanks Bruno 🙏🏻
can you add mushroom duxelles to the top layer?
simply spectacular !
Hi chef!
Is it possible to use cod fillet with spinach instead of scallops?
Note to self: Do not, I repeat, DO NOT, undercook the pastry.
Or else "you'll get chopped"
😮💛 Fascinated. Wow. He makes it look so easy.
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!
His voice though 🥰
Stop
You keep doing amazing things with salmon dude.
Possible with shortcust pastry (pâte brisée)?
Your children are so lucky!
Amazing as always chef bruno
Tranquilo Papá!....You're a Master!
😚😚"come here baby" 😂😂😂😂i love when u said that
Do you have a restaurant or a cook book ?
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.
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 ua-cam.com/video/o_0G44eix08/v-deo.html
This looks WAY healthier than Beef Wellington omg!! I might eat this but def not beef wellingnton lol. It looks like constipation to me..
what would be a good substitute for scallop?how shrimp would taste?
I'm chef Nouryano watching u from Morocco Good job chef
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 🐷
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 😘
Chef superb recipe. Can I use prawns instead of scollops
What does the ea. mean in the ingredients? Like where it says 0.4 ea. heavy cream or 2 ea. egg whites
WOAH! That looks so tasty!
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.
Es verda el mejor plato gracias
This guy can cook.. But is he really better than Gordon?
Yummy
So a Coulibiac?
Oh wow, that looks incredible! Definitely won't be eating salmon for the health benefits with this one though 😏
Aren't salmon welington is basically coulibiac? But the filling is a little bit different coulibiac did use spinach but they used rice as a filling as well, btw your salmon welington is beautiful
TRANQUILO PAPA AQUI EL MEJOR PLATO
Это магия какая-то. Браво!
Fabulous recipe ! Bravo !
I just come here to hear his hot accent
Anyone does the same ?
Looks delicious. What would substitute for the scallops. Scallops make me ill so I can’t eat them. Thank you
Can you eat lobster or sea urchin?...if not experiment, blend tuna😅
Bruno gratidão pelas receitas maravilhosas. 🤗🇧🇷😘
Can you make crackling with the fish skin?
Excellent 👌👌
chef Bruno if i can't find scallops can use crab or shrimp meat excellent recipie by the way
quintus lentulus batiatus shrimp yes
The spinach looks moussey
Un vrai chef beau et bon ce plat bravo et merci pour cette belle réalisation
Quand tu est français, et que tu tombe la dessus :s oulalala mais késé sé que cela ? Aller on retourne voir chef gordon x)
Tranquilo papá que no cunda el pánico 😱 maravilloso chef 👨🍳 Colombia 🇨🇴 y Asturias te aman
chapeau bas
Sweet lord, he’s good 👍🏻