Poached Halibut Horseradish Sabayon - Bruno Albouze 

and when the world needed him the most, he returned...

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!!

Dang your recipes always look so professional and clean

most underrated cooking channel on youtube.

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!

Chef Bruno gives us a big helping of Ooh La La. We love being your commis. thank you chef.

Hello Bruno, I really like your recipe, it's look so amazing and Delicious, I'm always watching you even before, watching Philippines🇵🇭

this is one of the most slept on chefs out there

It would be reccomended to remove the plastic from asparagus before boiling them

Thank you now this is a version that I could potentially cook unlike Gordon Ramsay’s signature Murray Cod dish

I love fish and now i love it even more

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!

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.

Bonsoir Bruno, Since I don't have a sous vide stick, is there any alternative for it? Perhaps slow and low in the oven?

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

Where in California can you get fresh white asparagus??

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 😍👍♥️🇨🇦

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 .

Exceptionnel!⭐⭐⭐ Merci beaucoup Chef Bruno.

Bruno, you are a legend. Love watching the evolution of your channel. Keep up the good work homie.

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!

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! 😂

He could be a voice actor

Mmmm, sous vide fish.

i would never eat this. why? BECAUSE IT LOOKS SO INCREDIBLY BEAUTIFUL ON THE PLATE!!!!! PRESENTATION 99999999 / 10

Crazy good recipes!!!!

2:45 I need to know what that large object is in the background

Quelle recette délectable! Absolutely gorgeous fish recipe!

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.!

Damn! That looks good!

Hi Bruno , I have question about the sauce how long can we keep it warm and what is the best way?? Thank you 🙏

I didn't get where the wine and onions go. With the mushroms or the salsa?

you deserve way more subscribers!!! we all love you Chef!! Fantastique recipe as always 👌🏼💯

I would give that a try, and I don’t even like cooked fish.

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.

Goddamn this dude is amazing

You passed 800k subs - let’s push for 1M by YE

You are a true technician

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.

That face he makes! Bruno outdid himself this time 😂

Hey Bruno, do you have any recipes for beef or chicken liver?

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

Chef, c’est la saison des champignons, est-ce possible de nous faire les croûtes aux champignons svp 🥰🥰🥰 ?????

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👍

Chef, you're amazing!

I was watching another video. Got notification, clicked so faaast !

Ídolo!!! Saludos desde 🇦🇷🇦🇷🇦🇷

You should cook with sous vide more often

Sympa le coup du sous vide. Bruno, vous avez des techniques de pirate des cuisines.👍

Have to make it soon

Did it for the halibut

Despite the fact that its a bit on the dumb side, you should do some content for tik tok too. Your RU-vid channel might get a lot of attention. Big fan of your art!

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

Спасибо за рецепт 👍👏обьязательно приготовлю Удачи Вам и Вашему каналу🇦🇿

I love you too Bruno!

Looks so yummy

I swear this man can cook anything and make it look SEXY!!!! 🥰

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.

Bruno, the dish at 4:44 is too beautiful to eat🌻🌼🌷

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

vous faites honneur a notre cuisine :)

Absolutely love your food videos!

Nice homage to Daniel Humm

Is Halibut the same as Turbot?

Masterful.

Is that your Eleven Madison Park recipe interpretation?

wonderful!!

no mushrooms with fish no no

Good recipe, nice plating... Only why do you call horseradish- hollandaise zabaione(zabaione doesn't have butter), but who cares....

I learn much from you!!!

Why is there a dislike in this video

👍👍👍👍

Chop chop chop

This is amazing

You are fuck8ng amazing. Merci Bruno.

delicious!

بصراحة فنان

You are the best!

bruno is back .....

Wat a mannnnn. Wolllllahhh

First Hit the comments’ Nice chef, keep it up Merci..🤳🏻

The Real Deal

Beautiful.

🐟😋😋😋😋👍👍👍👍

Top chef

Yummers!!

I think m'lady would love this sans le horseradish. I can make a sabayon with another flavor but what would work best? I mean she uses the wasabi at a sushi restaurant lol, I'm thinking she might like the fancy horsey sauce for this one!

why i have no sound :(

Ridiculous!

Legend

I love you too💚👏👏😍

Bruno Bruno

Unbelievable

Русские есть???

This food is for any high end restaurant, difficult and expensive for a homemaker to cook with ingredient/s. Even for sous vide method, the equipment is expensive. Therefore, it's just fancy to watch and salivate rather cooking.