Salmon Wellington - Bruno Albouze - THE REAL DEAL

Salmon Wellington Recipe
Salmon Wellington (saumon en croûte or coulibiac) can be wrapped in phyllo dough, brioche or puff pastry. If using puff pastry though, wrap in crepes first. Make pastry sheet not thicker than 0.12 inch/3mm. Bake on baking tray lined with parchment or perforated baking mat. Use a pizza stone to ensure pastry doneness.

Serves 4/5.
1.2 lb. (500g) salmon filet
6 ea. phyllo dough sheets
≈2 Tbsp (30g) melted butter or oil.

Scallop Spinach Mousseline
8 ounces (225g) scallops or shrimp, cold
2 ea. (60g) egg whites, cold
0.4 ea. (100g) heavy cream, cold
5.5 Tbsp (80g) butter, softened
1.5 tsp (8g) salt
2 ounces (60g) spinach, b...

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Roasted Halibut, Ginger-Lemongrass Sauce -Bruno Albouze - THE REAL DEAL

Roasted Halibut, Ginger-Lemongrass-Piquillo Sauce Recipe
Serves 4.

2.2 lb. (1kg) halibut, flounder or sea bass.. skinned and portioned (some fish don’t need to be skinned though)
Grapeseed oil and clarified butter (optional).

Ginger-Lemongrass Sauce
≈1/2 Tbsp (7ml) duck fat, pork fat, clarified butter or vegetable oil
2 ea. (30g) shallot, chopped
1 ea. lemongrass, outer leaves removed and chopped
1 ounce (30g) fresh ginger, chopped
2 ea. garlic cloves, chopped
2 cups (50cl) Chardonnay white wine
1 cup (250g) heavy cream
0.7 cup (180g) milk
1/2 cup (125g) coconut milk
Salt, curry spice to taste and turmeric for the color.


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Cioppino Recipe - Bruno Albouze - The Real Deal

Cioppino Stew Recipe.
Serves 6 / 8.
4 ea. seabass such as branzino (loup de mer), scaled, gutted, gills and eyes removed – 8 ea. fillet, boned and skin on. Save bones and heads.
1 lb. (450g) (16/20) shrimp, shelled but tail left on and deveined, save shells
1.5 lb. (700g) mussels, debeard, scrubbed in cold water, drain
1 lb. (450g) clams. Soak clams in cold water with some corn meal for an hour to encourage the clams to spit out more sand, scrub
Cooked crabs or crab legs can be added to the cioppino at the end.

Hearty Fish Fumet (Fish Stock)
Broken fish bones, tails and cut in half heads (eyes removed) from seabass such as branzino (loup de mer)

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Mussels Mariniere / Moules Marinière - Bruno Albouze - THE REAL DEAL

Mussels Mariniere / Moules Marinière Recipe.
Mussels and French fries (Moules-frites) is a popular main dish originating in Belgium. Also very popular in Normandie. The serving size from some restaurant can be a large as 4 lb. (1.8kg)!..

Serves ≈ 4.
4.5 lb. (2000g) fresh mussels, cleaned
3.5 (50g) butter
3 ea. (≈100g) shallots, minced
3 to 4 ea. garlic cloves, minced
1/4 tsp (≈ 1g) dry thyme ot 2 fresh sprigs
1/3 cup clam juice
1/2 cup (125g) Pernod*
Ground black pepper. Since mussels are nuturaly salty, no extra salt is needed.
One bunch Italian parsley, thinly chopped.

Bread such as baguette slices for ...

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Loup en Croûte / Sea Bass in Puff Pastry - Bruno Albouze - THE REAL DEAL

Loup en Croûte (Sea Bass in Puff Pastry) Recipe.

The Loup en croûte is a famous French dish that was introduced in the Seventies from the oldest 3 Michelin starred restaurant; Paul Bocuse at L’Auberge Du Pont de Collonges near Lyon, France. A dish consisting of a whole cleaned and skinned sea bass (bar) stuffed with a vegetable and dairy based filling or other scallops mousse and then wrapped in puff pastry and baked. The crusted fish is then brough at the client’s table. It is meticulously cut and boned and paired with a sauce aux herbes (herbed butter sauce) – an elegant and impressiv...

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