Mediterranean-Style Flétan - Bruno Albouze
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- Опубліковано 8 січ 2022
- Here is an excellent, easy and healthy fish recipe. Fish filet en papillote. Recipe inspired by Michelin star Massimo Bottura.
To get the full recipe go to brunoalbouze.com
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Thank you Chef. I've watched video of the paper-roasting method with a chicken but never with fish. It looks to be flavourful and juicy without being oily. Appreciate the time taken to create and share this recipe with us.
Thank You for shaering this simple but delicious recepie , I make it often since I have seen the recepie .
This is amazing. I love when you can prep 99% of something and then apply heat to finish it.
This channel is cooking over-the-top
So beautiful, fresh, healthful, and quick enough for a weeknight! You are the best, Bruno!
WOW everytime !
As a vegan, I often make this with homemade tofu. It is really great!!
I made this 5 or 6 times and it is amazing. Easy and consistent. Worth learning and doing for sure. Its great.
This recipe is delicious and so easy Chef Albouze. Thank you!
Merci Chef Bruno! This recipe looks simply but amazing! I must cook this for lunch box for my husband taking to his office🤩
What a beautiful dish! I can't wait to try it. The flavors would be wonderful. Thank you for sharing and inspiring!
Thank you for your prompt reply. I love your recipes and vlogs. I salivate and go hungry every time I watch.Thanks !!
Definitely trying this. So delicious and healthy!!
Lovely. I like to chop my herbs on the paper to wrap the fish so all the juice of the herb stays with the lemon🥂 So pretty , for Winter supper❄️✨
Such a great way of cooking fish.
This is an excellent Sunday dinner recipe. Thank you, Bruno!!
I have cooked fish the same way. A simple, delicious recipe. Thank you Bruno for reminding it.
We always make this slightly different, for Maundy Thursday at Church. Tilapia & no tomato. I can fix that though, now that I know to add them. Thank you!
such power, such skill. everything done with the precision of a top class pro...this is the ultimate flétan!
BEAUTIFUL! Definitely making this one!
Enjoyed the recipe. I lived in Europe, Germany and Italy, for many years. This is reminiscent of dishes I had there.
I have been watching your videos for a while but just joined the site. I would be sure to tell people what kind of Olives to use as different olives have varied flavors. I used Kalamata Olives and a Sicilian EVOO. That brought out more of a mediterranean flavor. I would make it next time with a little white wine and some tarragon. I have also made your apple turnover filling recipe and used it in a different way. I was very good and I like the idea of the apple sauce with the sliced apple.
I'm looking forward to making more of your recipes.
the presentation skills, as always, EPIC.
I just found you today and WOW‼️
I'm so excited to try your recipes. Maybe I can actually be a good cook too. Thank you so much
That looks so good and I am going to try it. Thank you so much. Amen
Ooooooh wow looks delicious and healthy 🥰 I am in love with
Thank you Chef! So nice to see that this is a recipe I can make!
Sumptuous
Who said healthy food should be boring? Thank you chef!
Genial !
Un flétan à l'allure délicieuse ! Merci pour la vidéo chef !
Un grand merci pour cette belle recette 👍
Everyone I know hates capers, I used to hate capers. I was taking a gourmet hamburger course and in there we made tartar sauce with mayo, capers and onion. I was turned that day
On devrait TOUJOURS cuisiner par Amour !
et on voit bien que Bruno met BEAUCOUP d'amour dans ses fantastiques recettes - un grand Merci !
Oh boy, Denethor would be proud lol (1:19)
Thank you Chef! Excellent as always.
Looks amazing chef! I will try it out, I am eating fish twice a week anyway.
halibut, the tastiest fish
That looks perfect! I’d like a bit of beurre blanc sauce with it.
Chef,how are you?l like you James bond style.fantastic recipes n technic.l ove this cooking,most natural.
I am so pissed that UA-cam unsubscribed me from your channel. I HAVE BEEN A FAN FOR YEARS!! I LOVE EVERYTHING YOU MAKE!! I love when you drop your fork after taking a bite of your dishes. I'd always laugh cause everything you make looks that good!! I resubscribed and will be constantly looking to make sure I'm still subscribed. Keep up the excellent work, wish you the best and do you have your restaurant yet? I will travel to wherever you are. I mean that!! Stay safe my friend!
Merci Chef!! Will try it
Looks delicious !
love your cooking…
ever come to Scottsdale AZ
I’ll cook for you
Chef, That looks amazing!!! I have to try this!!
Wow so good and delicious recipe thanks 🙏
Thank you👍
I forgot about cooking fish en papillote, and just picked up some fresh salmon from my local monger.
My Favorite and Most Legit food channel going to be 1M subscriber!!! toooo the moonnn Bruno Albouze!!!!
Very close to 1 million subs 👏
جيد
Mmmm délicieu merci chef 👍😘👌👌👌👌👌👌👌
Magnificent Bruno.
Hello Bruno, I have been following your menus. I love just even watching you. May I ask with this recipe if wrapping in aluminum foil to bake has the same affect?
Hi! bad idea.. cuz of oxidation 🤨
If you take temp and still underdone, is it ok to put back in even though it deflated the papillote?
This looks like great food for sure. Love the presentation. Nice job thanks for sharing ❤stay connected 😍
tomate cerise en janvier intéressant bruno
❤
Meraviglioso!!
French superman!
Done watching ,sending my support
Superb!
👍🥰😋
I personally do prefer the flavour of Eureka Lemons. Would those be too strong for this recipe? Also I find Mitsuba (Japanese Parsley) works better in cooking compared to Italian Flat Leaf but it does have a different flavour
What other fish goes good with this recipe?
Video et music Like veramente sei molto bravo e i miei più sinceri complimenti bravo Like saluti da Antonio mraih Like from italy Like bay bay appy new year 2022 ciao
Super
unbelievable
Nice
I give you big like cause you mentioned my mentor's name..
Recognize me, Senpai Papa! 🤣
Votre cuisine est très sexy waouh 😍 je suis trop fan 😊
Люблю тебя
👍👍👍👍👍👍👍👍👍👍👍👍👍😋😋😋😋😋😋😋😋😋😋😋😋🎩🎩🎩🎩🎩🎩🎩🎩🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦🇲🇦
Dish name is chef
:D
Lot of hassle when sous vide would have the same effect, no?
I’m the first
Pink himalayan salt? Please, chef!!!... 🥴
For God's sake... you cannot say Bottura the right way? Even french style would be better!