I live in a land locked country in Africa and I managed to get hold of some prawns and made the bisque. I had a table of friends and we where all transported some where to different shores in the world, for me it was Bretagne where I ate the best prawn bisque ever. Well, seriously I was in heaven. Great recipe. I served it with my home made ciabatta, toasted and covered with my home made Aioli. Thank you for this great recipe.
I just made this for my family! Everyone was super impressed! I've even been given permission to make it again! I love your videos, chef. Thank you. Keep going! 😅
for soup i Will use bit of cognac too . for aioli like to use shafran on the end to have nice dots or make shafran oil to have nice color. also i like to make aioli from mix between fenykl oil (geern top) And dill oil (stemps) And for garnish i Will use also some shels. thank you for yours videos
Just discovered your channel. I really enjoy your commentary and your voice fits the videos so well. I really look forward to looking through your library of videos
Today I made this. It's sooo good! It also resembles what it looks like in your video. It really demistifies fine cooking :-) I'll absolutely try more of your recipes!
I just ate this and it was delicious. I started prepping and cooking at 730 this morning, wanted to be sure to have enough time to reduce the stock. I loved the concentrated taste of the shrimp shells/heads and the leek with peanuts (yeah sorry no pine nuts available) and garlic mayo was surprisingly tasty. I learnt that next time I make this I should go easier on the first oil that seared the shrimp shells/heads and the oil that seared the veggies, because adding the butter and cream afterwards is fatty enough. Still all and all it was a tasty lunch, thank you very much for teaching me. 😊
@@tanweiken7911 Not much. I even used simple argentinian prawns from the LIDL freezer (9.99€ in GER). In total for 6 persons you can count approx 15-18€.
Thanks a lot for the recipe. I learned this one in my culinary school back in the end 90's and have tried to replicate from my memory and there were a few things I forgot to add in the bisque. I will try again soon.
Looks and will taste delicious. Can I ask why you would not preseaseon the shrimp so they will absorb the salt & pepper rather than immediately prior to cooking? At culinary school I was taught to sometimes pre season red meats, sometimes not. However i have found it works for seafood very well too.
Thanks for the video Chef Majk, I followed the recipe and it tasted really great. However, I could not thicken the soup as you did and I added a bit of cornstarch. Did the butter you add had flour in it. How do you thicken the soups ? Thanks.
@@ChefMajk If you don't want me to I won't, I can come up with my own ideas but I think the skill is also in reproducing stuff from other people, right? Cos if, let's just say, if I worked for you, you would want me to cook stuff your way, right? See what I mean?
It looks delicious! But please make soups for us without double cream. Can you please suggest what I can use in this recipe insted of double cream and keep same texture? Many thanks.
Hi Chef! Thx for the video . im sure gonna give this a try! Quick questeion though. why is the soup itself a deeper orange when filling the bowl at the end? did you add something extra after the butter? the soup from the pot is more beige and ends up being orange in the end
It looks amaaaazing!!! I wanna make impress my father! But I wanna know the exact amount of ingredients! Where can I find it? Thank you for sharing your amazing recipe👍👍❤❤
You cannot find it at all, because I am not using exact measurements and I want people do the same. That is the point of my channel as you can see there are almost no exact recipes. Good luck
I just made that for the very first time b/c it is not easy to find good prawns with shells that are not costing an arm and a leg. It literally blew by mind and my mouth waters. Alioli was a bit to liquid and i only had half a leak from stock vegetalbes, so it didnt look as nice but the taste was amazing!
Hello Chef. Just stumbled upon your channel on cooking this lovely prawn bisque. Which inspired me to cook other seafood soups as well. Do you already have one for a rich clam chowder?
Looks good, thank you for the recipe. I've seen bisque recipes where you blend the shells into the stock then strain it, what would be your thoughts on that?
Where You From Chef ? 😁 I Always Amaze With Person It's Not A Native English Speaker But They're Speak In English Using Their Own Accents 😀😀 It's Giving Another Flavor In The Speaking Style 😁👍🏻
I am so happy for this recipe this strange forward an easy, u are amazing bro.thank you. 1? What can I use as a replacement for LED I can't get that in my country
I just wanted to add that the word aioli comes from the catalan “allioli” which literally means garlic and oil, I always find it interesting that some names have very simple origins.
Love every bit of this. Tho instructions are not detailed but, I believe cooking is to taste and this short summary is very inspiring for cooking enthusiast to start! I will try it. Thanks Chef Majk!!
@@ChefMajk , owh don’t get me wrong, I meant it in a good way, as some videos from other chefs will go all detailed in the measurements of each ingredient, important, but I prefer your presentation!
@@ChefMajk i don't agree. If you don't have a baseline of how it's supposed to taste - then you might end up throwing expensive food out because it got wrong.
yes indeed you said peanuts lol.......sure pine nuts are much more sophisticated and tasty! Peanuts would spoil the nice taste....i am only a hobby cook, thank you for your answer
The shrimp is burnt where beautiful ? Shrimp must never go brown or black ! Deep red only ? And the soup is bad is pure water... we can pure all the veggies and use them
@@asgharnowrouz3853 Well im from Greece and we eat a lot of shrimps It has to be eatable no shrimp is done in 1min like that its raw inside and burn outside and there is no body in the soup just water because he does not blend veggies.
For shrimps we fry them on coal for 1-2 min low fire they become red. In a pan onion butter make it a bit yellow small to medium fire , throw shrimps they red not brown . And use the white wine u drink when whine is gone and nothing left its ready (poke shrimp with fork must soft) if not add more wine ! I use "Ouzo" and whine
Fam I won’t lie this is the first video of yours I’ve seen and this is now my new favourite TH-cam channel. Awesome content!
Glad you like it ;)
I live in a land locked country in Africa and I managed to get hold of some prawns and made the bisque. I had a table of friends and we where all transported some where to different shores in the world, for me it was Bretagne where I ate the best prawn bisque ever. Well, seriously I was in heaven. Great recipe. I served it with my home made ciabatta, toasted and covered with my home made Aioli. Thank you for this great recipe.
Thanks!
Thanks for support :)
I’m fairly critical of new content creators/shows/my mother in law but that was great. You come across really well and there’s no bullshit. Thanks!
I just made this for my family! Everyone was super impressed! I've even been given permission to make it again!
I love your videos, chef. Thank you. Keep going! 😅
Well done 🫡
The plating is gorgeous. Gonna steal that plating format the next time I cook something similar.
for soup i Will use bit of cognac too . for aioli like to use shafran on the end to have nice dots or make shafran oil to have nice color. also i like to make aioli from mix between fenykl oil (geern top) And dill oil (stemps) And for garnish i Will use also some shels. thank you for yours videos
I just hit the subscribe button. Once in a while, TH-cam recommended a great channel like your Chef Majk. 👍
Welcome here :)
Just discovered your channel. I really enjoy your commentary and your voice fits the videos so well. I really look forward to looking through your library of videos
Today I made this. It's sooo good! It also resembles what it looks like in your video. It really demistifies fine cooking :-)
I'll absolutely try more of your recipes!
What is the quantity of each ingredient? And how many serves did it make? I want to make for an event but not sure how much I’ll need 😅
@@user-ou8kw9bz9i just eyeball it. It also cant hurt just to try it once and than upscale it
I just ate this and it was delicious. I started prepping and cooking at 730 this morning, wanted to be sure to have enough time to reduce the stock. I loved the concentrated taste of the shrimp shells/heads and the leek with peanuts (yeah sorry no pine nuts available) and garlic mayo was surprisingly tasty. I learnt that next time I make this I should go easier on the first oil that seared the shrimp shells/heads and the oil that seared the veggies, because adding the butter and cream afterwards is fatty enough. Still all and all it was a tasty lunch, thank you very much for teaching me. 😊
Glad to hear that you liked it ;)
Thank you for sharing this wonderful recipe, Chef Majik. This is another one I will try making in the future!
Thank you for this great receipt! It was the star at my last dinner with guests. They really loved it. ❤
Happy to hear it :)
how much do you pay for it to be a great receipt?
@@tanweiken7911 Not much. I even used simple argentinian prawns from the LIDL freezer (9.99€ in GER). In total for 6 persons you can count approx 15-18€.
My husband and I made this the other day and it was so delicious! can't wait to try all the other recipes!
Well done ;)
I plan to make this in mid November when I am hosting a dinner party. I’m so excited. Thank you for the recipe ❤
Thanks a lot for the recipe. I learned this one in my culinary school back in the end 90's and have tried to replicate from my memory and there were a few things I forgot to add in the bisque. I will try again soon.
I can’t wait to make this for my family for new year’s! Looks delicious
I made this, it’s amazing 🤩I swapped the cayenne pepper for smoked paprika 👌🏻love your channel. I will make all of your dishes 😊
The soup is AMAZING!! And you make it so easy to follow and realise!
Thank you so much!!!!!
You are welcome ;)
You are the best! Loved your video/recipe/explanation and having it for new-year!! Best wishes to you.
nice chef. I made and put coconut milk was delicious. love the leek garnish
Exceptionnel ! merci pour cette douceur. Exécutée avec attention, et très clairement expliquée. On te suit Majk, on te suit :)
Great video! My cooking is good but my plating is horrible so I really appreciate this simple yet elegant dish. Thank you
This looks great! I'm definitely going to try it this weekend.
Have fun
this looks absolutely mind blowing, the sear on that shrimp... pfoh
It looks amazing! Will try this recipe!
Also, no need to say garlic aioli. Just Aioli is sufficient 😊
Olá q receita maravilhosa chef obrigado por compartilhar e já estou inscrito sou do Brasil
Made this. Came out excellent.
I love the food inspector! Oh, and also your cooking of course :)
Wow! This looks like fine-dining cooking. Just Great. Greetings from Kuala Lumpur, Malaysia.
Looks and will taste delicious.
Can I ask why you would not preseaseon the shrimp so they will absorb the salt & pepper rather than immediately prior to cooking?
At culinary school I was taught to sometimes pre season red meats, sometimes not. However i have found it works for seafood very well too.
They are small they dont need any preseasoning
Great contrast too with that black bowl
You are so good in expleaining and plating is just like a lovely dream.👏👏
Thanks for the video Chef Majk, I followed the recipe and it tasted really great. However, I could not thicken the soup as you did and I added a bit of cornstarch. Did the butter you add had flour in it. How do you thicken the soups ?
Thanks.
just by reducing and using butter. No need any starch
Amazing, amazing stuff, both tasty and extremely well presented. I want to copy this on my channel.
Yes, have fun. I guess your channel will be successful if you copy there things from other channels. ;)
@@ChefMajk If you don't want me to I won't, I can come up with my own ideas but I think the skill is also in reproducing stuff from other people, right? Cos if, let's just say, if I worked for you, you would want me to cook stuff your way, right? See what I mean?
I really interested while I was watching this video really you are the best good luck dear
Thanks ;
Your welcome dear
It looks delicious! But please make soups for us without double cream.
Can you please suggest what I can use in this recipe insted of double cream and keep same texture?
Many thanks.
I dont know about anything to give same texture, maybe another kind of cream, cocunut, soy, etc. Not sure if that is better for you
Awesome dish!! I’m making it I’ve got one simple question the coriander leaf is cilantro right?
Yes it is
Hi Chef! Thx for the video . im sure gonna give this a try! Quick questeion though. why is the soup itself a deeper orange when filling the bowl at the end? did you add something extra after the butter? the soup from the pot is more beige and ends up being orange in the end
I reduce it much more so the color pops
Is the Double Cream the same as Heavy Whipping Cream? Thank you…I LOVE your channel.
yes
Amazing! How do you stop it from splitting when you put the cream in?
Heavy cream should not split
I am looking forward to trying this!
wow, this dish looks awesome.
I need a cook book from Chef Majk in my life
Maybe in the future I will make some
Beautiful presentation!
It looks amaaaazing!!! I wanna make impress my father!
But I wanna know the exact amount of ingredients! Where can I find it?
Thank you for sharing your amazing recipe👍👍❤❤
You cannot find it at all, because I am not using exact measurements and I want people do the same. That is the point of my channel as you can see there are almost no exact recipes. Good luck
This is an art thanks for sharing
I just made that for the very first time b/c it is not easy to find good prawns with shells that are not costing an arm and a leg.
It literally blew by mind and my mouth waters. Alioli was a bit to liquid and i only had half a leak from stock vegetalbes, so it didnt look as nice but the taste was amazing!
been following u since 1k subs, so proud of u. Congrats
Thx for support
Hello Chef. Just stumbled upon your channel on cooking this lovely prawn bisque. Which inspired me to cook other seafood soups as well. Do you already have one for a rich clam chowder?
Not yet
@@ChefMajk Please, would love to see a demo on your version of clam chowder.
Beautiful plating chef.
Excellent french recipie.
Are these pine nuts or peanuts?
Looks amazing!
pine nuts but you can use both
Looks good, thank you for the recipe. I've seen bisque recipes where you blend the shells into the stock then strain it, what would be your thoughts on that?
Yes you can do that. I did not want to blend the vegetable into it and did not want to bland my blender also.
It can keep in fridge for along time chef??
yes for sure
Is there a way to make it quicker and it will still be good?
I don't think so, fine dining is not about to make it quicker or easier but properly
Hi i love the video! is it possible for you to share the ingredients & the amount to prepare for 2 servings?
Thank you!
It is not possible, I am not using any amounts
Frist time see this video very very nice recepe chef I like it
Excellent Soup, Thank you for your sharing Majk!
OMGEE. Mouth.Is.WATERING!
Looks so delicious! What is the quantity of each ingredient?
How much you want, that is a point
Look so delicious and tasty, I can't wait to try making it this weekend.
Good luck, have fun ;)
Where You From Chef ? 😁
I Always Amaze With Person It's Not A Native English Speaker
But They're Speak In English
Using Their Own Accents 😀😀
It's Giving Another Flavor In The
Speaking Style 😁👍🏻
I am so happy for this recipe this strange forward an easy, u are amazing bro.thank you. 1? What can I use as a replacement for LED I can't get that in my country
What is LED?
It was amazing, thank u!
Great video Majk, which brand of pans are you using please?
What type of white wine do you recommend?
I am not a wine expert, but anything sour you like will work probably
Dear Majk, Just a quick question. Do I need to wash prawn heads properly before frying it in a pan? Thank you in advance.
If you mean for the stock, I would not clean them that much because you would lose allot of flavor
first video i watched but im eager to learn more and watch the rest. can you do a video on how to make those small wine jelly cubes.
Not sure what you talking about
Great video, thank you! For how many people are these proportions?
Not sure about that, depend on how big portion you will do. I don't really see any proportion in the video anyway
I just wanted to add that the word aioli comes from the catalan “allioli” which literally means garlic and oil, I always find it interesting that some names have very simple origins.
Love every bit of this. Tho instructions are not detailed but, I believe cooking is to taste and this short summary is very inspiring for cooking enthusiast to start! I will try it. Thanks Chef Majk!!
Short summary? There is everything step by step in the video 🤭
@@ChefMajk , owh don’t get me wrong, I meant it in a good way, as some videos from other chefs will go all detailed in the measurements of each ingredient, important, but I prefer your presentation!
@@kokyi Yes I know they do it, but I don't do it on purpose. Measurements will not teach you anything just make copycat from you.
@@ChefMajk , agree! Once again, thank you for sharing your knowledge and experiences!
@@ChefMajk i don't agree. If you don't have a baseline of how it's supposed to taste - then you might end up throwing expensive food out because it got wrong.
u are an artist , not only chef 🙂
glad you like it
Amazing Chef, Salute
I can’ wait to try this
Beautiful looking dish, and really enjoyed your presentation. I’ve subscribed. 👍👍
welcome here :)
dude... I just came across your channel. Amazing
Glad you like it
This looks amazing
thx ;)
The Maillard on those prawns are mouthwatering
Wow my favorite 😍
Delicious if we don't have White wine what we can use
Another alcohol like brandy, whisky etc
Thank you chef Majk, i will try to make it ,
but with crab meat instead of prawn, pls advice appreciate it 🙏🙏🙏
Chef I don't have Leaks in my region.😌
Can make it without Leaks or is there any substitute for Leaks?🤔
Please guide me😊😊
Any vegetable you like will work
@@ChefMajk thanks 👍
Hi chef what else can l use apart from white wine
really well explain video.
Glad it helped
So impressive, Chef
Have found what to prepare for my birthday brunch...thanks
You are welcome
great recipe....looks delicious. Only i would use pine nut, think it is a bit more refined!
There are pine nuts in my recipe, I just said it wrong probably
yes indeed you said peanuts lol.......sure pine nuts are much more sophisticated and tasty! Peanuts would spoil the nice taste....i am only a hobby cook, thank you for your answer
Great presentation! Love it!! Will try it!
Superb recipe and presentation
Very good you explain so well your channel its the best
thanks :)
Thank you Chef Majk. This is beautiful and looks delicious.
The shrimp is burnt where beautiful ? Shrimp must never go brown or black ! Deep red only ? And the soup is bad is pure water... we can pure all the veggies and use them
It is all about the concept and presentation.
@@asgharnowrouz3853 Well im from Greece and we eat a lot of shrimps It has to be eatable no shrimp is done in 1min like that its raw inside and burn outside and there is no body in the soup just water because he does not blend veggies.
@@asgharnowrouz3853 He does not eat his food at end this says a lot !
For shrimps we fry them on coal for 1-2 min low fire they become red. In a pan onion butter make it a bit yellow small to medium fire , throw shrimps they red not brown . And use the white wine u drink when whine is gone and nothing left its ready (poke shrimp with fork must soft) if not add more wine ! I use "Ouzo" and whine
Great recipe as always. Why do you take out the thin black part at the back of the prawn? 0:50
Not really nice to eat
Pleaaaaaase more ice cream recipes!
Love your content!!!
Chef...i am from sri lanka..great videos and interesting ❤️
Beautiful video and soup! Thank ou
Thanks ;)
How about blending your stock after removing the herbs ?
So you want to blend vegetables inside? Then you end up with puree and no stock
Chef you are the best among those are in social media
thx for support
Parece delicioso, meu filho vai adorar quando eu fizer
I can't wait to see this guy and James Gordon side by side!!! Remarkable
Great video - just one question. That's pine nut and not peanut?