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@