Loup en Croûte - Bruno Albouze
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- Опубліковано 20 гру 2024
- The Loup en croûte (Sea Bass in Puff Pastry) is a famous French dish that was introduced in the Seventies from the oldest 3 Michelin starred restaurant; Paul Bocuse at L’Auberge Du Pont de Collonges near Lyon, France.
To get the full recipe go to brunoalbouze.com
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This was the dish my parents had for their wedding in 1980 in Ile de Ré. Everybody who was at the wedding still talk about it 36 years later !
Now you can make it :)
You should make it for them, then you'll be the talk for the next 36 years. XD
@@iLoveTurtlesHaha 😂
You're the bass Bruno. No fin compares to this fish recipe on UA-cam!
That is art.
cooking one of those meals perfectly would be one of my dream!
I was really waiting for this one! Merci for this beautiful recipe!
Your talent is absolutely superb, especially when combined with your humble personnality.
Fantastic work once again.
your cooking skills are out of this world.
This chief just keeps getting better. I'm in love 😍
Wow...he makes it look almost easy. Stunning
Another delightful video and may i just say to people attempting to fillet a fish or do other culinary things, please remember to sharpen your knives, it makes a huge difference! I bought a sharpening stone and it's so useful and not expensive.
Let's give Paul Bocuse some much needed respect!
CDaniel J80 for sure ☺️
Though I'm particularly interested in pastry I have to say this is.......another piece of ART from Chef Bruno
Amazing! Thank you so much Chef Bruno. You have made an amateur all the way in Egypt impress his girlfriend and friends. Keep inspiring.
Good job Bruno! You are saving the french tastes on YT!! :D
This is seriously good cuisine. Not like the usual spectacle floating the internet.
Liked!!! You are way under rated. Good recipe!
Thanks. Wonderful cooking with the art and the heart.
You did a great job by mixing up the art and your high skill of your cooking. Another fantastic job
Even without the video images, just listening to your unmatched accent (dont know which one i like best the English or the French :) ) makes me surpass my kitchen capacities ;) respect and thanks for all the *** Michelin recipes.
the way you fillet your fish is the simplest I've seen anywhere. Thank you.
I was so bad at filleting fish at culinary school that I never tried to do it again. Your explanation of the process was so good that I'm off to the fishmonger first thing tomorrow morning!
you are a true expert
the fish looks beautiful!!!!
i dont need to have all these skills...I just need to marry you...hehehe
im still waiting..
Did you guys get married after 1 year? Haha
O you wish.
@@BrunoAlbouze 😂😂😂😂
3 years. Are you married now? 😁
Love seabass ... I'm going to make this . Thankyou for sharing x
Thank you very much for all amazing recipes
Fantastic. I'll have to remember this for when I want to impress the family. Mother's day, perhaps.
Un Dieu en cuisine! Je suis trop amoureuse de ses plats 🥰
Btw Bruno if you are not married yet send this video and I expect a minimum of 100 proposals within an hour looool
I have to do this, it looks fantastic. Se ve genial.
you are a true master, i enjoy so much your cooking. a real inspiration. c'est tellement agréable de vous voir a l'oeuvre merci pour toutes ces recettes. all the best!
وصفة رائعة يعطيك الصحة😘😘👍👍👍👍👍
I started a diet and I'm watching Bruno's videos! impossible to continue my diet
I was looking for this all over internet yesterday! Thank you for posting this culinary master piece. I will definite try it.
Cooking + Art = Wonderful
Bruno you are just amazing in the kitchen and make such beautiful dishes and tutorials! Thank you so much :-) Gonna make this for the first time in my life for sunday dinner :-) Lots of love from Sweden
Bruno, from one professional baker to another (Old English baker 1960 to 2012) give us a trout recipe please, I've lived long enough to know another true gentleman baker when I see one, have pity and give me the Real Deal in my retirement years in fly fishing. p.s. your bread recipes are the Bee's Knees.
Look amazing Bruno! Thanks a lot for your video. I can't wait to make this to try. I love fish and spinach even I grow my own spinach in my garden.
Man.. that looks like a lot of work. Only a professional can handle it like a pro
Great culinary work of Art. 👍s up!
juste magnifique. ..
I prefer a taste of this recipe instead of having a glimps at the original Mona Lisa painting.
that was so beautiful!!! I will attempt soon
You make things look easy to make , chapeau bas Monsieur!!!
Great chef&Great shows
Wow Bruno, you've outdone yourself with this one. What an epic recipe...
Amazing art of cooking, Mercie
Awesome great work i am a big fan of your cooking keep up the good work!!!
Masterpiece. Thank you.
It's time to write s cookbook!
It looks amazing!!!!!!!!!!!!!I definitely need to try it!!!!!!!!!!
Magnifique Bruno ! Je vais leur faire ca pour Easter 🐣 ! 🐟🔥
This is really extraordinary & beautiful dishes Bruno thank you 👍👏💕💚💕💛💕💙💕💜it 😚
Bruno! Thank you for the lovely New Year recipe. Spectacular. I've not seen this boneless version before. Please, keep sharing these delicious videos, as they have been missed.
Omg looks delish! I am going to try it in the weekend. Thanks for sharing
Stunning! Like all your recipes, but the fins made me put in this comment:) Thank you for this chef d'ouvre!
how did you get the puff pastry so crisp at the bottom? mine always end up quite soggy and not browned
too thick
this comment perfected my small portioned meat pies i just made
omg ,What a dish Chef ! M totally stunned .Look at the beauty of that fish .,How perfectly cooked inside .
Really I connect you after 6 months later .
Ok Bruno, when am I coming over for dinner?
Cela semble si bon! Je veux un peu maintenant Bruno!!
I was SO HAPPY when I thought I could make it until the sauce calls for red wine vinegar amd wines plus a fish head within the puff pastry...appreciated the video though! Your presentation skills are unbeatable!
Hey! dont panic.. dont use the fish head and use white vinegar instead. Done deal :)
Bruno Albouze Then isn't it very hard to form the fish head using the puff pastry?
Add another filet and stuffing then..
OMG stunning dish! ❤️
Waw merveilleux Bonne chance 👍👍
Damn! You're an artist.
You Mr have a super professional personality for your job!
Wow amazing i love everything you make
Chef Bruno, just so you know, all current Dalstrong knives are made in China - and the "Damascus" waves in the steel are etched in via laser. The steel isn't folded but only lasered in to look like it is a folded steel blade. There is serious debate whether the steel is actually genuine Japanese VG-10 or not.
However, at first a select few Dalstrong Shogun knives were made with much greater attention to detail and were high quality "ambassador" blades that were meant for influential people within the culinary industry. Hopefully your Dalstrongs are of that small batch of good quality knives.
Tojiro makes very fine blades if you like Japanese made knives. The new Zwillings Pro Wide series are superb also, and made in Germany; and you can't go wrong with a Wusthof.
I hope this helps.
I will try this recipe one day thank you.😃
Pure heaven🐟
hey bruno really spettecular work as always... you are one of the best chef that I know.... I love that you do not take shortcuts for things... I wish that I live near your restaurant but I live in the other side of the world... I am from Malta... thks for everything bruno... from karl vella
Edible art! That looks amazing!
Fntastica ricetta bravo,grazie
Thank you!!! You inspire me!
fantastic work and great imagination. Must try for sure. Does salmon fillet works well with the filling?? thank you
Salmon works too
you are the best...I just love everything you do you are so amazing! !!
Et voila j'ai faim maintenant -_-
Dire que je suis passer par mon poissonnier cette après-midi.
j'aurais du lui demander un loup ^^.
Je sais quoi faire la semaine prochaine par contre, ce loup en croûte est parfait !
You're incredible like always! I just loved every single thing you do, You're inspirational to me...I love you!
Oh my gosh 😍 I must try this as I often make puff pastry too 👩🍳 Bass is one of my absolute favourites sonno doubt this is a killer combo! Thank you for yet another great video Bruno!
Amazing dish. I made this the other week, after watching your video and it was delicious, though my art skills need some work :). All your videos are top notch; I've watched all of them a few times. Keep the videos coming! Ps: Loving the iMovie special effects; they take the videos to the next level.
Is there a good way to make this without the head/tail but only with the filet?
thank you for the explanation, sir.
Mother of Mercy...
Arkadaş ne kadar güzel yapıyorsun sanat eseri gibi
That was spectacular 😍🙏🏼
Amazing Bruno, as always! :)
THAT'S INCREDIBLE !!!! look in particle of shallots
merci pour tes vidéos culinaires
Okay ! This is the ne plus ultra! Dish.! Chef you are better than cooking school and much more fun!
PERFECTION
just a wonderfull recipe instead of wine is it possible to use lemon juice thank you so much bruno
simply fantastic
Ok.. cha chaou.. your😃😃😃 incredible amazing very talented,, I wish I can work with you and learn so many thing😀
Bruno, you had me at Loup En Croûte
It is an extraordinarily well done
I love cooking and if im only talented like you . U r amaaaaazzzziiiiiiiiinnnnnng
Hi Bruno, first thanks for your videos this is an incredible source of inspiration!
Each time I see your videos you use such amazing knives and one for each different use.
Could you make a video explaining what knives to choose for what ingredients (fish, meat, vegetables, etc.)? I think that would be great and useful to many people (and help us doing your recipes in an even more amazing way).
Thanks,
Remi
Thanks for sharing the recipe. Can I make the fish 1 days before & keep it in the fridge & bake it next day. Appreciate your advice. Thanks
oh Bruno, ever since i discovered you i can't stop watching you. you are amazing!! and i love your smile by the way.
Sorry, where can I have the recipe to print out? Thanks
Bruno's kitchen .com
very well executed.
We use to do this at My old French restaurant
Inverted puff dough makes this dish, its the only way to fly.