Potato Crusted Branzino Bruno Albouze

Potato crusted Branzino is a spectacular dish and yet, doable. It is inspired by Paul Bocuse s iconic recipe Le rouget en écailles de pommes de terre . Rouget (red mullet) can be subbed for Branzino, Loup de Mer (the wolf of the sea). Served with beurre blanc, beurre Nantais and fried leeks. To get the full recipe go to Online culinary courses: Instagram Facebook Pinterest Twitter