Cauliflower Puree w/ Petrale Sole /Entree - Bruno Albouze

Learn how to make a super smooth cauliflower puree and cook sole filet to perfection. Here is a doable and healthy recipe for all!
Pan-seared sole filet, cauliflower puree, romanesco broccolis, fresh herbs & lemon confit...
To get the full recipe go to brunoalbouze.com
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Facebook@ / brunoskitchen
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Twitter@ / brunoalbouze

[@August222]

I’m here for one of the most talented and skilled chefs on KZbin. And also for the smile to frown with no transition. Gets me every time.

[@Mrs.VonChin]

RIGHT!!! :)

[@ahmeddjeghri6879]

😃 -> 😠

[@kdls09]

🤣

[@duyhoang6440]

What I love most about Bruno and makes me think that his channel is the best there is is that not only can we merely learn the recipe of the dish (which is awesome) but also we can learn a lot more watching his professional skills and his tips and tricks that he generously provides in every vids. Thank you so much Bruno, you're an amazing chef.

[@jawhara6735]

kzbin.info/www/bejne/inbFq4aoidV_jqs Welcome to my Channel

[@Nosceteipsum166]

You understand how awesome and skilled Bruno is when he turns a simple fish and puree dish into a whole new level. I keep thinking how blessed his family is cause they must eat lots of great food.

[@meseretcrockett109]

I am a chef myself, It gives me great pleasure to look at you cooking with such perfect technique. Merci Chef, pour toutes vos delicieuses recettes. Meseret

[@emilyyan7021]

The cauliflower purée is so luxurious. Made me feel like a millionaire simply dining at home. The technique/trick of searing fish this way is so amazing!

[@alainesilvestre]

You deserve to be seen by so much more viewers! Amazing as always.

[@KatotownUSA]

Bruno you're simply amazing. You should see my food before I started watching your channel compared to now. You'd be proud.

[@BrunoAlbouze]

I am!!!!

[@KatotownUSA]

I worked in (somewhat) fine dining as a server but never cooked until I got out of the service industry. Your videos inspired me and I did a whole kitchen remodel, bought Shun, Wusthoff and *Dalstrong knives, Boos cutting blocks, an immersion circulator, etc. I did your Wellington for my family for Christmas and blew everyone away. So thank you much for doing this show!

[@luizassisf]

Brunno, not only you are a first class chef, you also have this awesome voice and presence "at the stage". Great job.

[@magucathy]

Such a beautiful dish but surprisingly easy to make. Thanks Bruno!

[@jawhara6735]

Welcome to my Channel 🤗

[@Konsens.Stoerer]

@@jawhara6735 Too much sugar and fat for me

[@emmyguiang2066]

I cannot get tired of watching your art work. Besides using quality ingredients, kitchen skills, your presentation is so exquisite and spectacular! ❤❤❤

[@bylyn9846]

I love butter. Everything you create is Love on a plate. China is your canvas and Food is your paint.

[@peterderpanda2922]

I was confused until I googled the alternative meanings of china.

[@jawhara6735]

Welcome to my Channel 🤗

[@davegallagher4498]

here we have a true chef, not just a you tube wannabe

[@krysiatwardowska9707]

Ok, I made it 2 hours ago. Thank you very much for your advise when it comes to preparing stiff cauliflower base. Instead of fish (just because I have had no fish) I have backed aubergine cut in 8 pieces lengthwise, covered with olive oil, garlic powder, salt and pepper. Then I have served it with mint leaves, arugula, some walnuts and lemon zest... It was so, so good! Love your recipes!!!

[@jacquesboudreau3908]

Bruno's work is flawless, inspired, passionate and motivating. This man has had the good fortune to have begun with a natural talent and has taken opportunity to learn the necessary skills to do what he does. Other than perhaps the air brushed frozen deserts, his cooking come from the long tradition of the terroir that has been elevated to a new sophistication, both in ingredients selection and combinations as well as presentation. Out of his tiny, no frills but perfectly equipped kitchen, he pour out dish after dish that you just know will be as good as the next one. Dali once said: No masterpiece is ever created by a lazy artist. Albouze work diligently in his laboratory with maximum efficiency - that's his impeccable training that is paying off. I have tried some recipes. They're delicious and well explained and tested - so no disagreeable surprises. It's also like advice from Jacques Pepin: Keep your wits about you and use common sense to judge whether a recipe is coming along as planned. Good luck with your bistro project..please keep on doing these videos. They some of the very best of international and french savoir faire.

[@loveforeverfashion]

So I made the cauliflower purée tonight (but with salmon) and I made it with purple cauliflower and let me just say WOW!!!it was such a beautiful color, amazing texture, and most importantly tasted amazing. Thank you Bruno!!

[@stclark1]

This seems like a perfect ketogenic diet friendly recipe

[@huangkate8714]

You are my beacon, Chef Bruno. I’ve looked for recipes to meet my multiple purposes. They should be time-saving, portable, re-heatable, clean and most important in good appealing. Although I’m on a clean diet for preparing Marathon in March, I don’t want to lose appetite or feel frustrated while my colleagues chewing hamburgers. Mushroom velouté is so tasty. Thank you, Chef.

[@kdls09]

Omg this man is brilliant! Learned so much in this one video.

[@joseph111]

Hi I really want to say thank you. I'm Korean who loves cooking, and your chennal gave me a grate opportunity to explore about french recipes I have always dreamed of. I tried some like puff pastry, crepes, Saint Honore etc and everything came out so perfectrly. Thank you again for wonderful videos.

[@BrunoAlbouze]

이지승 You are very welcome🌞🍾

[@pinkponyofprey1965]

Can't believe it! I bought a coliflower and a package of frozen cod filets yesterday hahaha ... close enough! :D 1:48 I love those serious faces that appear out of nowhere every now and then! I will never forget I can't remove the salt, that's fer sure! :D

[@dwaynewladyka577]

That looks really good. Hope you have a Happy New Bruno.

[@sarahsutube]

I really like this. I agree butter better than cream. Very good tips and innovations here I will use.

[@ssartre5240]

You have taken the culinary art to a higher level!

[@wildwilly4266]

Beautiful dish.. Thank You for sharing all the technics - i have learned more watching your channel than any other source. Your plating style is awesome and easy for us backyard chefs to replicate!

[@SquidgyTTV]

Need more recommendation of superior quality KZbin channels like this and Gordon’s and Jamie Oliver

[@griffonwings5177]

Bravo Bruno, i’m glad when i see real people making real food !! You doing a fantastic job. Ciao ciao

[@p.c.7184]

Magnifique ! J'ai autant de plaisir à suivre vos recettes salées que sucrées, merci Chef ! =)

[@recordman555]

Bruno - you are definitely poised to conquer the culinary world!

[@jobond3317]

Again what a meal simple but so elegant. Bruno you are the master but so nice. Please do a cookbook for us who love real books. I could imagine such a beautiful book so please 🙏

[@Velcrol]

The new format is REALLY good Bruno. Keep up the amazing work, your all time, now commie at a 2 michelin star restaurant, biggest fan.

[@BrunoAlbouze]

Congrats and merci mon ami!

[@Konsens.Stoerer]

I made the recipe for my family. Everyone was happy. They now think I can cook 💪🏻😂. I did, however, allow myself a few small changes. I put some Parmesan in the puree and roasted the cauliflower that is in the middle of the puree in a pan. I garnished the plates with roasted half hazelnuts and drops of wild garlic pesto. It's been delicious. Thank you for the great recipe. Greetings from Germany 🇩🇪

[@c.french450]

Good stuff Bruno! Camera work is getting better every time, soon you'll be on TV! 😀

[@griffonwings5177]

Definitely belong to the tv , much much better of manys butcher out there ! Great comment

[@NurseSmolly]

I think I will be binge watching all your episodes this weekend. I am learning so much from your videos. Informative and fun 💕

[@stanislavzgura3834]

Thanks for all your work, your videos have inspired me to get into the kitchen!

[@wurzelausc]

For a chef, the Internet seems such a more pleasant way to earn income than to run a restaurant with all the stress & hassle that comes with it. You just cook one dish and eat it yourself. Heaven.

[@johnnyjohnson2131]

I like your art to explain the things, really great job! Chapeau, chef!

[@joshuaperry4112]

An alternative that would be nice would be seared scallops, raisin vinaigrette, and olive tapenade.

[@mariapizzolante6240]

Bruno I watch you every morning, you inspire me to be a better cook for my family. Thank you for sharing your talent and your awesome personality. I love your simple yet high quality recipes in a normal kitchen. 😍🌻🍾

[@sabrinaandhusband7791]

This is what I've actually done with the cod fillets I have today 😅

[@TheBlvision]

it looks very delicious, and the steps are explained very clearly. Thank you for such a high quality video. I love it very much.

[@thomascocker2427]

I love the guitar music at the end!

[@sanchezpablofms]

Absolutely delicious and astonishing repipe!!! Thanks Bruno. Greetings from Buenos Aires

[@forfun3279]

You are the artist, talented, skilled, perfect. There is nobody to match you with. Gr.from Canada

[@hajarakel7578]

You need to be on TV!!

[@doudoutaziaaa]

Super chaîne dommage qu'il n'y ait pas une chaîne pour les francophones en tout cas super travail

[@andiarrohnds5163]

ah, this looks delicious. thank you algorithm of youtube

[@supra2zgte]

Bravo Bruno , Toujours une grande qualité de travail , de l'humour ....

[@roskar]

Il faut que j’apprenne le français à ma nouvelle copine, afin qu’elle me prépare tes recettes! Bon choix de musique, très agréable.

[@QF756]

I am at peace seeing the chef!

[@SoWavyFernandez]

I made this recipe tonight and turned out delicious. My family was impressed. Thank you Bruno.

[@tompo8776]

Absolutely amazing! Ingredients and step by step cooking method are well explained. Thanks to you Bruno. I'm a big fan of yours. Currently studying Culinary and your videos are a big help to me :-)

[@NelsonClick]

I love his dishes. They are so sophisticated. Dietary specialists are trying to figure out ways to introduce more cauliflower into the US diet. It has many virtues not excluding farming and production. Anything that gets people to love cauliflower is a good thing. This dish might do it for me. LOL.

[@momc1134]

That looks so delicious..I already ate dinner but that makes me hungry!

[@sugarhill9283]

I like todays cavalier style Bruno, you're the best.

[@kenaddams22]

I won a cooking contest using that puree. Although I added shallots and roasted garlic to the mix I ended up flaming with brandy. Thanks to you I am expanding my practices a lot and discovering good flavors.

[@elizabethnavarro4267]

Wow, this is real!!! Awesome. I will impress my family with this recipe. Thank you for sharing. 🙂👏🌹

[@mohammadrajibuddin7255]

Bruno and Alex r my favorite French chefs.

[@kitty-vk8ic]

Looks so yummy I'm gonna make this for my boyfriend.Thank you for sharing

[@steevinator]

Merci chef pour cette belle recette. Meilleurs vœux pour cette nouvelle année, je vous souhaite bonne santé et prospérité

[@dinein1970]

A very pretty dish that is far simpler than one thinks. And, the leftover cauliflower puree makes for an excellent chilled soup the next day!

[@sandravalani359]

I am making fish this weekend so your cooking tip is very helpful here!!! Your presentation is magnificent and inspiring! Thanks deeply for Bruno!!! Plz remember to wear a lot of Blue shirts as they really highlight your beatiful blue eyes!!!😄

[@geziful]

perfect everything perfect, i will stay for hours now on you tube watching his wonderful masterpieces! ( btw who are 124 idiots who dislike )

[@ggerales]

Love your recipes, elegant-simple yet exquisite. Thanks , just subscribed.

[@hiera1917]

This looks positively wonderful!!!!

[@freejoyful]

Wow! Beautiful presentation and looks so delicious! I think stacking up two fillets is brilliant.

[@shibu7561]

Awesome presentation , who's an exceptional character.I love all ur recipes.

[@jawhara6735]

Welcome to my Channel 🤗

[@danbgrd]

Those fish tips were excellent

[@patricialeonard9622]

I watched the video yesterday, had a head of cauliflower so I made the purée. Even my vegetable disliking husband liked it. Excellent use of cauliflower, butter and a Vitamix blender. I will make it again for guest!

[@frederique.b6849]

Et bien voilà! Ça à l'air si simple et délicieux. Merci Et bonne année 2018

[@marcelomartins1887]

Love you videos . The way you teach looks so easy. Thanks a lot Can you make a video about small tapas. Mediterranean style. Cheers!

[@elenam.8960]

Omg! Thank you for all your recipes! 😍 And Happy New Year!!! 🎄🎉🎉🎉🎁🎉

[@chefsabbaa7896]

I am definitely trying this in the week. fabulous.

[@ThumbsUpMike]

This guy has a great voice to portray a very sophisticated Bond villain

[@arlingladrondeguevara588]

I like your recipes, I ser you from Spain, thanks 😊

[@jippyjester]

It is simply amazing that you can learn to cook to this standard without attending a course. This channel and Chef Majk's alone can teach anyone to be a superb chef in a matter of weeks. Thank you so much for giving your knowledge and knowhow :-)

[@LuysProduction]

I will try to make, I think it’s gone be to delicious, thank you for Nice recipe

[@louigaspar2076]

Bruno!!!You are great.Love your cooking CHEF!!!

[@Ayyashasworld]

I love ur all recepie ❤

[@smartbanter]

Beautiful and intriguing!

[@henadono644]

For a french dude, you are incredibly good at comedy. Really great job, keep it up!

[@khariyanulfathoni]

Really entertaining. One of my favorite channel now.

[@jkbc]

I wanted to say thank you for this video. I tried this Pan Seared Fish method using Dover Sole Fish Fillet, and I used sliced ginger since I don't have Rosemary, it tasted Delicious.

[@easyandtastycookingrecipes9085]

omg it looks so tasty

[@cristelediop8096]

Je viens de découvrir votre site et je comprend pas vôtre langue mais vous avez des recettes vraiment génial merci

[@kingk2405]

Nice recipe . I put a drop of walnuts or hazelnuts oil with the butter to cook the sole.

[@kerwynalleyne2852]

A very simple recipe with your artistic and creative mind. It gives me great pleasure to look at you cook with such perfect technique. You have already made a better chef. Love you Chef Bruno. Your#1

[@kbc8653]

Bruno nous qui adorons les choux fleurs cette recette est rien qu a la voir l air delicieuse - whow??? Bruno ONE OF YOUR KIND

[@Lightzy1]

Chef, Sole is pretty expensive where I live. What other fish would you recommend to make this with? :) Will Nile Perch work well?

[@carlossperandiovirgilio5530]

You can use that cauliflower puree with any lean fish. I also use it as an accompaniment to all kinds of white and red meats.

[@cornfloats7004]

Absolutely love your talent and skills, Bruno!

[@Trista4120]

That looks amazing!! Great for a keto diet.

[@chriskwilas1330]

Hi Chef! I attempted the puree this past weekend and I could not get that beautiful creamy consistency you have in your video; It was almost like a creamy mashed potato consistency. Should I have boiled the cauliflower longer? Thank you in advance!

[@bikhir]

THIS IS KETO FRIENDLY ! NICE !

[@jesusgamboa9899]

Please share more keto/low carb recipes if you have any more available. Thank you!

[@BasedSockHead007]

I’ve been looking for more chefs and his first name is my last name 🥰💕

[@jbot91]

I wanna pay this guy to say gorgeous every time i look at myself in the mirror. 0:21

[@leomartinez8161]

Really good, thank you!

[@SaSa-gb3gd]

Hi Bruno you are fantastic I like your way hwo you use with the knife good job....

[@hajarakel7578]

J’am beaucoup monsieur Albouz!! Vraimant chapeau!! vous êtes le meilleur sans aucun doute 💯💯💯 🇲🇦🇲🇦🇲🇦 🇫🇷🇫🇷🇫🇷

[@marianne7294]

Vous êtes un super chef!!

[@MsDeelio]

Absolutely stunning and looks delicious. Question: if you are making multiple fish portions, do you have to wait for the pan to cool again? Can you cook two at a time? Amateur questions probably, but wanted to ask.