Potato Crusted Branzino - Bruno Albouze

Drawing inspiration from the iconic recipe "Le rouget en écailles de pommes de terre" by the legendary Paul Bocuse, this dish features a crispy potato crust that adds a delightful crunch to the tender Branzino fillet. Branzino, also known as Loup de Mer or "the wolf of the sea," is a versatile fish with a mild flavor profile that makes it a crowd-pleaser. Whether you prefer to enjoy it off the bone or filleted, Branzino is easy to handle and a great option for both experienced seafood lovers and newcomers alike...
To get the full recipe go to brunoalbouze.com/potato-crust...
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[@tsminnal]

You deserve over a million subscribers. Another wonderful recipe. Thank you!

[@metalliberator]

If there was one Chef that I could work under and learn from, it would be this man!

[@InquiringMind812]

Branzino is my favorite fish. I usually broil it whole but I’m definitely going to try this amazing recipe! Thank you 🙏

[@recordman555]

Pro Tip: For realistic "scales", start at the tail of the fish, and work toward the head.

[@antoinebunel]

Dear Bruno maybe think about sharing a lifestyle video about your views on food / health / diet / fitness it might be popular! I love your cooking and learnt much from you and would love to know more about you and your life. Keep ROCKING !

[@Widderic]

Oh my goddddd that looks fantastica! I've made whole bronzino before, and I'm a crispy potato freak and I love leeks. This is right up my alley.

[@geetanjalirai7676]

You are just the best chef ever

[@aliciaarden2019]

Bruno's dishes have only one place in the world: the Louvre

[@Yeraus]

Branzino is my favorite fish too, I really love the sweet firm flesh, and the fact that it's so easy to separate the meat from the bones, awesome! At first I didn't know what it was, until you said it's the wolf of the sea - in my language it's also literally called "wolf bass".

[@sebsmith4595]

I should listen!!! Perfect as always..beautiful recipe.. Love from across the pond !

[@andrenewell9483]

That crust is gorgeous.

[@scottab140]

Potato Crusted Branzino with potato scales ''Le rouget en écailles de pommes de terre'' served with Garlic Cream sauce. Garlic Cheese Sauce 2 garlic cloves , finely minced 1/2 cup dry white wine 1 cup heavy cream 1/2 cup parmesan 2 tsp dill 2 tsp thyme 2 tsp parsley

[@jennifertelesford5934]

After cooking this dish it has become my favourite way to eat.fish.once again thank you for making cooking accessible and easy to follow for the home cook.

[@fernandom9019]

Thank you so much for sharing these recipes. Very delicious foods and sending much love from Jersey. Congratulations for all the success.

[@redlaazizi7625]

Well done chef Simply artistic Thank’s

[@YK-vc2kk]

Absolutely fantastic! Thank you, Maestro!

[@jeffreycooley2032]

Yes!! That looks like a keeper. Loup de Mer, also known as Branzino is the best.

[@florperez-hernandez6751]

Superb!! Thank you Chef Bruno for sharing this wonderful recipe! 🙌🏼🙌🏼

[@utahnick]

Excellent. I was surprised to see the potatoes go on the skin side of the fish. I will be trying this. Probably with another type of fish as I don't see this kind at my store.

[@dmitrysenin9093]

Maestro Bocuse is an icon of gastronomy!It is sad that he is no longer with us.

[@13c11a]

Magnificent presentation. Looks luscious. Thank you.

[@swamysivaramtarlapu2544]

Why not trim the potato to a cylinder and then slice em up. Could use an apple cutter then get a beautiful cylinder, the remainder is potato wedges and can be repurposed more elegantly. But what a dish.. looks stunning.

[@dennisfuller972]

love the acknowledgement of Paul Bocuse - shows both humility and self-confidence

[@corvuslevi9347]

Love to see a master at work

[@antoinemichaels4909]

looks great and as usual you make it look easy

[@andrelemoine1815]

Un gros merci pour votre astuce concernant le beurre blanc. Je reçois cette semaine et je sers des asperges avec beurre blanc comme entrée. Je ne manquerai pas!.😉

[@SKB6084]

I love ur food sir , really delicious,u r my inspiration,

[@denysivanov3364]

Watched almost all the video with a thought: what you haven't liked in that potato so you need to put extra work and cut squares from it and so on. At the end I finally saw, it will become fish scales! Cool recipe! Very creative.

[@fatemehyavari3807]

Absolutely fantastic! Thank you 👌🙏

[@jaycha4983]

Dang, that looks incredible!!!!

[@souadmatraji3507]

Absolutely fantastic, thank you chef

[@MrScubajsb]

Still amazed he is not at 1 million subs yet!

[@CtrlAltDfeat]

This looks AMAZING!!!!

[@user-hu5ik7ex6y]

اعشق طريقتك في الطبخ

[@orinator1]

Branzino is so amazing. I wish it was available near me but it's not. But I can get it frozen at Trader Joe's so I'll give that a try.

[@lilo7019]

be fun be safe Thanks for sharing lilo from israel

[@jeffreyjann1263]

Really nice job, chef!

[@sadsong4841]

Spectacular wow awesome

[@wh1234100]

Love this. Thanks Bruno

[@vkzo3824]

Such a plate 😍😍

[@aboukirman3508]

😋😋😋

[@oceanbeliever681]

Beautiful presentation Chef.

[@danielesbordone1871]

Fantastic as usual.

[@marvinbugarin1870]

Ive been watching your videos so far i have only able to cook one recipe🤣 i guess i need to keep practicing.

[@bouchraamghar4618]

C Grazie carissimo sto imparando tanti ricette da te

[@reynierredondo2436]

Excellent...as usual.....!!

[@Choudhar810]

Nice planting good looking 🐱 Wonderful recipe.i follow every video 📸

[@norwegianviking69]

I love your show, and have been following you for years! I have a request: You make delicious food, but still look very fit. Can you do a "special", where you go thru you "typical week diet" and exercise program, please.

[@tomervecintya6593]

its very easy. he doesnt eat all the cakes he make on the videos

[@YK-vc2kk]

@@tomervecintya6593 lol

[@teotem6179]

the secret it is to eat only twice a day (in the morning and evening) and the rest work. and some work out at the weekend

[@nancyalfaro5074]

Sounds delicious! What’s the crispy thing served on the side?

[@Widderic]

Julienned leeks.

[@zvonimirleko2131]

Thank you

[@davelesperance7189]

Can't wait to try this dish, but Chef, you did the scales backward, different from naturally occurring scales that are hydrodynamic. You should start the scale from the tail and work towards the head for a more natural appearance.

[@Lionelloyez]

Superbe recette Bruno. A faire pour épater les amis ! :)

[@naveedbaig687]

Yammi super and delicious 😋

[@user-pe8td5ue9l]

Ca à l'air pas mal du tout je testerais...

[@bluebird0283]

Simply the best chef🎊🇨🇦🥂🇨🇦🎉

[@martymoo]

You're amazing! ❤

[@ricardounterkircher5504]

Wow!

[@ariannefassbener]

Wow, this is something special!

[@sunjay4685]

😋👌👌🙏 looks delicious

[@ogdanem]

Superior dish. Definitely, I will try. It will not be so nice, but challenge accepted

[@youcefdz1949]

excellent

[@teedoubleu2580]

Chef, u r awsome! U r the best! Is your resturant going to become real, or is it already opened?

[@roxanam.v.1050]

Divine!

[@alejandrocruz6534]

You are the best Bruno

[@rebelrouser6678]

I tried the recipe. Delicious. One problem, the fish skin did not get crispy. But the potatoes did. I didn’t like the texture of limpy fish skin beneath crispy potato. I’m wondering if removing the skin before adding the potato would work?

[@kotvikot1517]

Hi Bruno. The fish scales look the other way :)))))))

[@bibibiti1098]

جميل

[@iblessyou.forextrablessing7597]

Wow 🤩

[@Konsens.Stoerer]

Phantastisch 🇩🇪👍

[@panchablue]

👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@-jurga-]

Wow! 😳

[@tonistoian1480]

😋😋😋😋😋😋😋

[@endel12]

As someone who has cut themselves badly with a mandolin, 1:45 was VERY STRESSFUL to watch.

[@rebelrouser6678]

Try using knife resistant gloves. I use them and they work well.

[@Dharmakaya1969]

yummie!!

[@pedromoniz4224]

cook in butter and add a butter saude. Butter.

[@jeffreyjann1263]

Butter is good….

[@stelaup]

😀

[@jirinamahr2336]

Delicious 👌🏻👌🏻

[@defaidaogirisa803]

Chef you are amazing 🥰🥰🥰🥰❤❤❤

[@aiami2695]

👍🆗

[@mauriceamaraggi8098]

Superbe recette. J'ai essayé. malheureusement au retournement certaines écailles de pomme de terre se sont détachées. Je n'ai pas de mandoline, peut-être les tranches de pdt étaient-elles trop épaisses. Avez-vous un conseil pour les éviter de les perdre au retournement. Pour le reste c'était très, très bon.

[@christinalempesi3372]

speechless

[@philipsolomonick]

This is insane

[@sebsuch]

C'est ok avec les Truites ?

[@valeriadesousarocha4609]

Me puedes traducir de que es la salsa por favor

[@amadeufuzitalopes3857]

how the potato sticks over the skin fish?

[@dirtyunclehubert]

this is not a comic question, no, serious stuff, papa: have you ever worked with fugu, and can you do a video on it?

[@andreibogdan81]

70% starch with 30% clarified butter ... my ass ! that ruined my clarified butter :)) damn it !

[@solant9879]

LIKE

[@vandanagadhireroyalfood]

Nice, subscribe

[@TouFik]

No fork dropping at the end? 😢

[@mystrangefruitsandvegetabl4474]

It might taste amazing but it looked like cat puke I don't know the decoration wasn't that right

[@rme1383]

Isn't it burnt?

[@Pheebe.Dee.]

Can we use Catfish instead of Branzino? I’m asking for a friend.😉

[@MbisonBalrog]

Not worth the effort. Just cook fish with potato as side

[@alberros309]

Sei sempre il Migliore 👍✨✨