Merci beaucoup! Mon ami français a adoré cette cuisine. Tout comme un critique gastronomique, il a la langue difficile. Votre nourriture a gagné son cœur.
請多享受陽光，多吃純素，無動物蛋、動物奶、動物奶酪起司、昆蟲蜂蜜。1對1物歸原主：歸還每一位動物、昆蟲的每一口肉、每一滴血、每一滴湯汁、每一根骨頭、每一個骨髓、每一張皮。對不起。謝謝。Enjoy Sunshine and Please be Vegan, no animal’s eggs, animal’s milk, animal’s butter, and insect’s honey. Return to the original owner 1 by 1: return every animal and insect 1 by 1, every bite of meat, every drop of blood, every drop of soup, every bone, every bone marrow, and every skin. I’m sorry. Thank you.
Awesome!!! your videos make me mouthwatering haha Besides, thanks to introducing french subtitles I can learn cooking and french at the same time. Très bien~ Merci beaucoup!!!
Thanks so much for your support! I'm glad you like my videos and that it can help you to learn french as well! I would be glad to speak to all of you in chinese of course, but I can't yet... 😅
Enjoy sunshine and please be vegan, no animal’s eggs, animal’s milk, animal’s cheese, animal’s butter, and insect’s honey. Return to the original owner 1 by 1: return every animal and insect 1 by 1, every bite of meat, every drop of blood, every drop of soup, every bone, every bone marrow, and every skin. I’m sorry. Thank you.
Oui, je commence tout doucement à m'initier à l'ajout d'effets speciaux.. Si tu savais le temps que ça m'a pris! 😂 Et ensuite mon PC qui n'en pouvait plus, et qui n'arrivait pas à m'exporter cette video! Tout ça pour un titre incrusté, un jpeg de saumon et un jpeg de feuilletage! Je savais pas qu'il fallait une carte graphique de toute derniere generation pour de tels effets!! MDR Bon en tout cas je me suis bien amusé à la faire! 😝 Ah oui bien vu, j'ai completement zappé le beurre pour la cuisson 🙄
I've seen Beef Wellington, but this is a first on Salmon Wellington. Well done! How do you deal with the moisture that might be in the fish and the cream sauce and prevent it from making the puff pastry soggy?
I'll keep beef Wellingtonn for next year. But with salmon is also really delicious! Yes of course it's better to eat it as soon as possible, otherwise it will become soft.
![【挑戰】原條挪威三文魚🐟 變刺身🍣？｜威靈頓三文魚 Norwegian Salmon Wellington [Eng Sub]](http://i.ytimg.com/vi/caQ-BMW42oI/mqdefault.jpg)
![【挑戰】原條挪威三文魚🐟 變刺身🍣？｜威靈頓三文魚 Norwegian Salmon Wellington [Eng Sub]](/img/tr.png)
Merci beaucoup! Mon ami français a adoré cette cuisine. Tout comme un critique gastronomique, il a la langue difficile. Votre nourriture a gagné son cœur.
Thank you, Flo for making this video. I cook it for my French husband and he loves it!🥰
第一次看著法國主廚做這道料理，好好吃吔。
上次也學著做了波隆納義大利肉醬麵，超好吃的，有加紅酒的味道特別不同喲。
很高興你喜歡！歡迎多試試看其他的菜喔😊
請多享受陽光，多吃純素，無動物蛋、動物奶、動物奶酪起司、昆蟲蜂蜜。1對1物歸原主：歸還每一位動物、昆蟲的每一口肉、每一滴血、每一滴湯汁、每一根骨頭、每一個骨髓、每一張皮。對不起。謝謝。Enjoy Sunshine and Please be Vegan, no animal’s eggs, animal’s milk, animal’s butter, and insect’s honey. Return to the original owner 1 by 1: return every animal and insect 1 by 1, every bite of meat, every drop of blood, every drop of soup, every bone, every bone marrow, and every skin. I’m sorry. Thank you.
看起來很棒下次找時間做，沒想過可以用地瓜葉和芥末感覺很新穎(◕ᴗ◕✿)
對呀，地瓜葉和芥末~~
這是我的特別版做法，跟大家分享～
看起來超美味！過幾天來做做看🤩🤩🤩
一定要試試唷！也歡迎分享你的成品給我看😁
Awesome!!! your videos make me mouthwatering haha
Besides, thanks to introducing french subtitles I can learn cooking and french at the same time.
Très bien~ Merci beaucoup!!!
Thanks so much for your support!
I'm glad you like my videos and that it can help you to learn french as well!
I would be glad to speak to all of you in chinese of course, but I can't yet... 😅
Enjoy sunshine and please be vegan, no animal’s eggs, animal’s milk, animal’s cheese, animal’s butter, and insect’s honey. Return to the original owner 1 by 1: return every animal and insect 1 by 1, every bite of meat, every drop of blood, every drop of soup, every bone, every bone marrow, and every skin. I’m sorry. Thank you.
看起來真讚⋯⋯
是真的很讚🤤
很特別 有機會嘗試看看
很好吃，一定要試看看👍
I also cook this dish today, thank you
That's nice!! I hope you like it!
Salut Flo, c'est cool continue ainsi ✌🏼
Merci! 😉✌
new to this channel, luv it. thanks much.
Welcome among us. And thanks to you! 😊
Woo! Wasabi is so cool. It looks so yummy!!
Yes it is really good! You should try it! 🤤🤭
@@ChefFlo are you going to sell it in the restaurant?
Très belle intro ! Du grand art cinématographique :D
Sinon pour chipoter, le beurre n'était pas mis dans la liste d'ingrédients au début :p
Oui, je commence tout doucement à m'initier à l'ajout d'effets speciaux.. Si tu savais le temps que ça m'a pris! 😂 Et ensuite mon PC qui n'en pouvait plus, et qui n'arrivait pas à m'exporter cette video! Tout ça pour un titre incrusté, un jpeg de saumon et un jpeg de feuilletage! Je savais pas qu'il fallait une carte graphique de toute derniere generation pour de tels effets!! MDR
Bon en tout cas je me suis bien amusé à la faire! 😝
Ah oui bien vu, j'ai completement zappé le beurre pour la cuisson 🙄
何埔堂服了
小聲問...何埔堂是誰？
上個月做了牛排威靈頓跟豬排威靈頓，冰箱還剩很多酥皮，下一次就是鮭魚威靈頓了!!
Wow你在蒐集威靈頓食譜嗎
不過威靈頓排類做起來真的是很好吃👍
I've seen Beef Wellington, but this is a first on Salmon Wellington. Well done! How do you deal with the moisture that might be in the fish and the cream sauce and prevent it from making the puff pastry soggy?
I'll keep beef Wellingtonn for next year. But with salmon is also really delicious! Yes of course it's better to eat it as soon as possible, otherwise it will become soft.
00:35 很大力哦~哈哈哈哈
我無法控制！😂
請問Flo 把餡料鋪在鮭魚上時 適合在餡料裡放cheese 塊嗎?
謝謝😊😆
可以試試看，應該不錯！
我眼睛都亮起來了
快試做看看吧🤩
請問用氣炸鍋也可以嗎
我想是可以的. 但我不確定正確時間是多久的長度. 或許你可以試試看然後和我分享你的作法及經驗. 謝謝.
芥末醬汁裡面不加比較適合我XD第一次有加辣個味道有點衝
芥末要小心不要加太多XD 稍微有點芥末點綴的味道還是不錯啦～
top chef...j ai pris 1 kilos
Génial ! Plus que 3. Courage!😉
一般不是黃芥末嗎🤔
這個是我自己調整的食譜，當然也可以用黃芥末～下廚就是各種嘗試搭配組合👍
這個酥皮包入鮭魚的時候 不用放入冰箱定型嗎？
我沒有另外放冰箱，不過如果多這個步驟也可以喔～
如果家用的烤箱沒有上下溫度
是不是就不能做了 這樣根本不夠家庭QAQ
還是可以做，不過烤的時間可能要再自己觀察調整～
用米酒收汁是不是不行
我想應該是可以的,雖然我沒有這樣試過, 或許味道會有少許改變,但基本原理是相同的. 謝謝詢問.
好特別 居然是地瓜葉
台灣在地😏
因為在台灣很常見，所以就想試試看用地瓜葉，其實吃起來跟用菠菜沒有差很多～
戈登在你的背後 他很生氣😂
其實我覺得還好這算是簡易型的大家都容易做
生氣什麼哈哈
這道鮭魚威靈頓做法很經典啊
熟度也掌握很好
酥皮也沒被肉質淋濕
沒什麼好生氣吧
威靈頓是1800就出現的傳統菜系
已經發展很久了
有熟不會發動奔雷碎魚掌啦。
哈哈哈我這是家常版啦OK的🤣