Poached Halibut Horseradish Sabayon - Bruno Albouze
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- Опубліковано 7 вер 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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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
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.
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
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!
most underrated cooking channel on youtube.
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 😍👍♥️🇨🇦
Quelle recette délectable! Absolutely gorgeous fish recipe!
Chef Bruno gives us a big helping of Ooh La La. We love being your commis. thank you chef.
Such a delight to watch u cook😋😍
i would never eat this.
why?
BECAUSE IT LOOKS SO INCREDIBLY BEAUTIFUL ON THE PLATE!!!!!
PRESENTATION 99999999 / 10
I love fish and now i love it even more
Exceptionnel!⭐⭐⭐
Merci beaucoup Chef Bruno.
you deserve way more subscribers!!! we all love you Chef!! Fantastique recipe as always 👌🏼💯
this is one of the most slept on chefs out there
Hello Bruno, I really like your recipe, it's look so amazing and Delicious, I'm always watching you even before, watching Philippines🇵🇭
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
Thank you now this is a version that I could potentially cook unlike Gordon Ramsay’s signature Murray Cod dish
Bruno, you are a legend. Love watching the evolution of your channel. Keep up the good work homie.
Ídolo!!! Saludos desde 🇦🇷🇦🇷🇦🇷
I would give that a try, and I don’t even like cooked fish.
Chef, you're amazing!
Absolutely outstanding mr Bruno
Crazy good recipes!!!!
Damn! That looks good!
He could be a voice actor
Absolutely love your food videos!
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! 😂
That face he makes! Bruno outdid himself this time 😂
Simply wow!!!
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.
It would be reccomended to remove the plastic from asparagus before boiling them
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👍
Where in California can you get fresh white asparagus??
Mmmm, sous vide fish.
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 .
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
Hi Bruno , I have question about the sauce how long can we keep it warm and what is the best way?? Thank you 🙏
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.
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..
You should cook with sous vide more often
I was watching another video. Got notification, clicked so faaast !
You are a true technician
3:18!
You passed 800k subs - let’s push for 1M by YE
Goddamn this dude is amazing
Chef, c’est la saison des champignons, est-ce possible de nous faire les croûtes aux champignons svp 🥰🥰🥰 ?????
Спасибо за рецепт 👍👏обьязательно приготовлю Удачи Вам и Вашему каналу🇦🇿
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.!
Did it for the halibut
Bruno, the dish at 4:44 is too beautiful to eat🌻🌼🌷
I learn much from you!!!
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
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)
vous faites honneur a notre cuisine :)
Pour moi il est la cuisine lui-même
Sympa le coup du sous vide. Bruno, vous avez des techniques de pirate des cuisines.👍
Looks so yummy
I love you too Bruno!
Masterful.
This is amazing
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.
Nice homage to Daniel Humm
Fantastic
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!
Hey Bruno, do you have any recipes for beef or chicken liver?
wonderful!!
You are the best!
Chop chop chop
👍👍👍👍
no mushrooms with fish no no
delicious!
I swear this man can cook anything and make it look SEXY!!!! 🥰
بصراحة فنان
The Real Deal
I didn't get where the wine and onions go. With the mushroms or the salsa?
Wat a mannnnn. Wolllllahhh
You are fuck8ng amazing. Merci Bruno.
Beautiful.
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 UA-cam channel might get a lot of attention. Big fan of your art!
First Hit the comments’
Nice chef, keep it up
Merci..🤳🏻
Yummers!!
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
I love you too💚👏👏😍
Why is there a dislike in this video
Legend
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.
Is Halibut the same as Turbot?
Turbo is faster
bruno is back .....
Bruno Bruno
Good recipe, nice plating... Only why do you call horseradish- hollandaise zabaione(zabaione doesn't have butter), but who cares....
🐟😋😋😋😋👍👍👍👍
Top chef
this is a shedevr
Unbelievable