Everyone else: spinach Bruno: PPOPPAEYAE

This vid was worth watching just to hear the way Bruno pronounces "popeyyee" haha

You KNOW it's serious when you change knives mid-slice. Don't want that pastry to crumble under too much force.

OMG this is really awesome salmon Wellington recipe.

For Americans: the French are fully cognizant of how impressed we are with their culture. They know how evolved and advanced their culture is and are aware that we do not. Why? Because they are aware of our culture. We are lucky they like us. Met a few real genuine French people in my life and once they've enchanted you it never stops.

Tried this for a family sunday lunch; I used pancakes to hold eerything in place and used puff pastry, the result,....pure EXCELLENCE, plus a tarragon sauce instead of beurre blanc....beautiful...

dude.. I just ate.. this made me sooo hungry again.. looks amazing.. I bet it's delicious. love your work.

I am in Hawaii. I make beurre blanc with garlic and pineapple juice in place of wine and shallot. Can't wait to make this Wellington.

J'adore all recipes Wellington, I have to try this one looks so appetizing,

Bruno, I had surgery this past Monday, and the hospital food was barely worthy of the name. Now I am in a physical therapy facility where food is more properly categorized as crimes against humanity. If we were in San Diego, I would stage a jail break just to eat the scraps of that.

I have made a couple of your recipes to bring to holiday gatherings with friends. They have brought much joy! Technique and the soul of cooking doesn't translate throgh recipes unless the chef has it! Funny story, I brought the potato gratin with layers of duck fat as an ultimate potato dish, and also brought the ratatouille - painstakingly done, but I accented the blended veg with a seemingly innocuous Asian green pepper that was *far* too hot. Thai hot. Everyone loved the ratatouille and thought that the pepper made it interesting, no mention of the duck! That's a robust countryside recipe indeed!

I know this is true for pretty much all frenchmen, but Bruno Albouze is the frenchest person alive.

I tried it. I haven’t worked with Filo in several years but it was exciting. I will say that I should have measured out the salmon to the size of the Philo first if that helps anybody else. It turned out well

C'est absolument parfait comme chacune de vos recettes ! Une telle maîtrise c'est impressionnant

That salmon Wellington looks spectacular. Cheers, Bruno!

Hi Master, And again another Master Piece, THIS is outstanding so Delicious not only Delicious, this Dish is out of this World, my "Respeto" *Master Chef💯🎇🎇 Bruno*

It must be fascinating being a chef. You go out to eat, and realize you can just make a better version of whatever you were just served on your own time.

This is exactly why I love cooking, the creativity of those around you and even your own, inspires great innovative dishes like this one bravo, Bruno!!

Gotta put this on my list! Bruno, I highly recommend making duck Wellington! One of my favorite things I've made.

OMG. Bruno, I don't like fish and sea food but definitely would eat this. It looks sooo good.

You made my day every time chef

Been watching your videos for many many years now. You never cease to impress! The real deal for sure!

Beautifully executed Bruno.....Bravo!

It’s my favorite 😍 thanks Bruno 🙏🏻

Another beauty!! The only think that I would do different in the recipe steps is that I was not going to brush the fyllo layers with the butter but drizzle them instead. They tend to stick together some times when you brush and you end up with a thick layer of dough. Drizzling keep them separated an more crunchy.

You create the Best cooking Channel on Earth.

The scallop and spinach filling would make a great filling for appetizers.

Your technique is amazing.

Bruno gratidão pelas receitas maravilhosas. 🤗🇧🇷😘

00:29 just love the way you smack that salmon on that cutting board

Amazing as always chef bruno

😮💛 Fascinated. Wow. He makes it look so easy.

I just want to eat the scallop spinach mousseline in phyllo cups!!

If an individual cannot eat shell fish, what type of fish do you recommend to replace the scallops?

I like how you pronounce "Popeye" like "popeiller"

Dry the outside of the skin, salt it and grill it with olive and butter until it's crispy. Delicious!

Another great recipe! Thank you Bruno.

I tried and it taste so good !!! Can we prepare this a day ahead ? Keep it in the fridge or in the freezer?

$10 frozen Peruvian scallops in my local supermarket. So they can be very reasonable - it depends on where you live.

Interesting to use filo pastry as it crisps well. Traditional Beef Wellington, which is prone to producing a soggy bottom because of the meat juices, is enveloped in a pancake before being wrapped in (usually) puff pastry. I think the technique here in a pan is excellent.

I've just made this with shrimps, instead of scallops. It tasted very good (I've never had scallops, so I don't know what I'm missing). Unfortunately they were frozen shrimps and all the water from them made the whole thing soggy, very hard to move the "log" around without breaking it.... which eventually happened. Good thing I care more about the taste than the presentation. One thing I would say: eat small portions, it is pretty high in fat content. Or at least felt like it.

Un vrai chef beau et bon ce plat bravo et merci pour cette belle réalisation

'It looks like uh snake skin, I am so scared' for some reason we don't believe you Bruno :D

Im so gonna make this with arctic char when I'm back in Greenland. I can probably get the ingredients for one of these for 10-15USD x)

WOAH! That looks so tasty!

Dear Chef Bruno, where is your restaurant? So many on your menu I wish to 😋taste 😋😋😋

1st time on this channel. he sound like he trying to hypnotize me

Это просто шедерв, спасибо

Я сделала! Кое-где упростив (рулет не жарила - просто отправила в духовку), кое-что заменив (вместо семги предпочла филе трески, ну и для муслина взяла креветки), но сделала. Получилось умопомрачительно вкусно. Больше всего удивилась, что все получилось легко и быстро. В общем, для праздничного обеда в небольшой компании - это просто идеальный вариант. Как же это было вкусно! Бруно, спасибо!

😚😚"come here baby" 😂😂😂😂i love when u said that

Yummy 😋 I will try to make it, thanks for sharing 👍🏽

Absolutely amazing. Great work.

Je suis sans mots...Je ne fais que saliver 🙏🙏🙏🙏

It looks wonderful 😍 Thank you so much.

toujours la classe chef, deux grands classiques revisités à ta façon, je vais essayer…. miam miam…… salut et fraternité. (et tout mes vieux)

Это магия какая-то. Браво!

Veramente spettacolare, sei molto bravo e i tuoi piatti sono meravigliosi, spieghi molto bene. Grazie

Fabulous recipe ! Bravo !

Mmmmm wow. Genius idea.

my first video watched by you, love your commentary and accent! food looks good too

This recipe looks delicious. And I bet it's healthier with salmon 😁Your Spanish is not bad. Deberías intentar hablar en español durante todo un video, anímate! Great video 👍

Tranquilo papá que no cunda el pánico 😱 maravilloso chef 👨‍🍳 Colombia 🇨🇴 y Asturias te aman

You had me at "Waatz foeur BRONCH?"

That is an amazing dish, but I would love to see how you make Koulibac

Ooh la la! That is a very smart looking chefs uniform! 😻😆 And omg! That Wellington looks so super delicious, I had to watch the video 3 times in a row! Yum!

Oh wow, that looks incredible! Definitely won't be eating salmon for the health benefits with this one though 😏

Damn, that looks AMAZING!

Note to self: Do not, I repeat, DO NOT, undercook the pastry.

One of a kind! Bravo

I made three and ate them all.

You keep doing amazing things with salmon dude.

Wow! This looks amazing!

His voice though 🥰

pure art

Wow!!!!! I’m already run to magazine for salmon )))))

Le echa mantequilla hasta al zumo de naranja, menuda cocina tienen estos guiris

Hello Bruno, die hard fan over here ! Lovely video as always. Question: how would you go about preparing large order of this Salmon Wellington? Disons 30 à 40 personnes. I'm thinking about making individual portions with moroccan warqa (better quality handmade phyllo dough), fully baked and then plated in a heated open chafing dish for self service in a buffet style. Pensez vous que c'est faisable ? Can the spinach and scallop mousse be made a day prior ? Thank you for your inspiring content !

انا مصرية ومطبخى للاكلات المصريه ومتابعه قناتك 💕💕💕💕💕💕

Chef superb recipe. Can I use prawns instead of scollops

Thanks Chef! Made this for my husband’s birthday and it turned out great! Absolutely delicious!

Bonjour, j’aurais aimer si vous traduisez en français , vraiment ça sera génial 👍🏽 , bravo et bonne continuation

Your children are so lucky!

Suppose there should be filling from sides too, like duxel in real wel. Anyway cool!

chef Bruno if i can't find scallops can use crab or shrimp meat excellent recipie by the way

Es verda el mejor plato gracias

Tranquilo Papá!....You're a Master!

what would be a good substitute for scallop?how shrimp would taste?

Amazing!

simply spectacular !

"Tranquilo, papá", that sounded so argentinian hahaha I love it

Your my new favorite chef definitely cant wait to go through all your vids

My first thought when I saw the thumbnail was, "There's so much of that green stuff!" But then when I learned it had scallops in it, suddenly my opinion changed.

Merci chef de nous mettre les quantités en bas de l'écran siouplé!! Parcequ'on a envie de faire comme vous mais.....connait pas les quantités 😂😂 thanks chef! 👍

This looks WAY healthier than Beef Wellington omg!! I might eat this but def not beef wellingnton lol. It looks like constipation to me..

great Bruno ! i wish you the best

THE REAL DEAL!

Can you make crackling with the fish skin?

Definitely a recipe to try

that's fuckin awesome and thank you so much for you sharing your michelin star restaurant recipe

Love your videos. Excellent Chef