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.
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 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! 😅
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
@@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€.
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. 😊
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 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!
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.
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
@@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?
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.
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
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.
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?
Hey chef Majk! Great video, I will make it for my partner. I have a question about the garlic aioli: that basically looks like you're making mayo at 3:11 . I don't understand the difference between aioli and mayo.
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?
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.
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 😁👍🏻
It's possible but you still need two pan, one to sear the shrimp and cook the garnish, first saute the vegetable for the stock with the same recipe in this video deglaze with a bit of water to get the caramelized bit then set it aside, clean the pan then start to sear the shrimp shell just like in the video after it's color turned into bright red add the water just like in the video, then with your second pan cook the garnish first just like in the video set it aside clean the pan and then cook the shrimp just like in the video
Fam I won’t lie this is the first video of yours I’ve seen and this is now my new favourite UA-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.
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
The plating is gorgeous. Gonna steal that plating format the next time I cook something similar.
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 🫡
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!
Thank you for sharing this wonderful recipe, Chef Majik. This is another one I will try making in the future!
I just hit the subscribe button. Once in a while, UA-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
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 ;)
this looks absolutely mind blowing, the sear on that shrimp... pfoh
I plan to make this in mid November when I am hosting a dinner party. I’m so excited. Thank you for the recipe ❤
I can’t wait to make this for my family for new year’s! Looks delicious
You are the best! Loved your video/recipe/explanation and having it for new-year!! Best wishes to you.
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€.
The soup is AMAZING!! And you make it so easy to follow and realise!
Thank you so much!!!!!
You are welcome ;)
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 ;)
nice chef. I made and put coconut milk was delicious. love the leek garnish
I made this, it’s amazing 🤩I swapped the cayenne pepper for smoked paprika 👌🏻love your channel. I will make all of your dishes 😊
This looks great! I'm definitely going to try it this weekend.
Have fun
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.
You are so good in expleaining and plating is just like a lovely dream.👏👏
Great contrast too with that black bowl
I love the food inspector! Oh, and also your cooking of course :)
It looks amazing! Will try this recipe!
Also, no need to say garlic aioli. Just Aioli is sufficient 😊
Made this. Came out excellent.
Olá q receita maravilhosa chef obrigado por compartilhar e já estou inscrito sou do Brasil
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!
Great video! My cooking is good but my plating is horrible so I really appreciate this simple yet elegant dish. Thank you
I need a cook book from Chef Majk in my life
Maybe in the future I will make some
Wow! This looks like fine-dining cooking. Just Great. Greetings from Kuala Lumpur, Malaysia.
I really interested while I was watching this video really you are the best good luck dear
Thanks ;
Your welcome dear
Beautiful presentation!
Amazing! How do you stop it from splitting when you put the cream in?
Heavy cream should not split
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
I am looking forward to trying this!
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
wow, this dish looks awesome.
This is an art thanks for sharing
Exceptionnel ! merci pour cette douceur. Exécutée avec attention, et très clairement expliquée. On te suit Majk, on te suit :)
Frist time see this video very very nice recepe chef I like it
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?
Great video Majk, which brand of pans are you using please?
Hi chef what else can l use apart from white wine
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
Excellent french recipie.
Beautiful plating chef.
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
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?
been following u since 1k subs, so proud of u. Congrats
Thx for support
Excellent Soup, Thank you for your sharing Majk!
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
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
I can't wait to see this guy and James Gordon side by side!!! Remarkable
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
The Maillard on those prawns are mouthwatering
Awesome dish!! I’m making it I’ve got one simple question the coriander leaf is cilantro right?
Yes it is
It was amazing, thank u!
OMGEE. Mouth.Is.WATERING!
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.
the best chef i've ever seen
Thx ;)
@@ChefMajkcan you show the Bolognese recipe in the next video? Please chef 🥹🥹
Hey chef Majk! Great video, I will make it for my partner. I have a question about the garlic aioli: that basically looks like you're making mayo at 3:11 . I don't understand the difference between aioli and mayo.
For me aioli is mayo but with olive oil and garlic
any good replacements for peanuts (allergy)? Everything else is doeable for me
There are no peanuts, I said it wrong.
I can’ wait to try this
Amazing Chef, Salute
Beautiful looking dish, and really enjoyed your presentation. I’ve subscribed. 👍👍
welcome here :)
At 5:20, what do you put in 3 cubes, is it butter?
Yes
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
Look so delicious and tasty, I can't wait to try making it this weekend.
Good luck, have fun ;)
Have found what to prepare for my birthday brunch...thanks
You are welcome
delicious, my mouth is watering, you are a good cook.
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 👍
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
What can i sub for white wine..? Or i can skip it..?
Just skip it and adjust the sweetness with something else at the end, lemon or vinegar
@@ChefMajk aright thx chef
Is the Double Cream the same as Heavy Whipping Cream? Thank you…I LOVE your channel.
yes
Beautiful video and soup! Thank ou
Thanks ;)
Won't the prawns and shellfish in general get an amonia taste if boil for long?
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
What type of white wine do you recommend?
I am not a wine expert, but anything sour you like will work probably
Very good you explain so well your channel its the best
thanks :)
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.
loved it❤️
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.
Question.. after 45 mins of cooking the soup, should I blend it before I strain?
I did not do it. But some restaurants do it. So up to you you can do both
dude... I just came across your channel. Amazing
Glad you like it
I love it chef and your styles and I want you to teach me to be a better chef please!
Thanks so much 😊
Great presentation! Love it!! Will try it!
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
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 😁👍🏻
How did the soup go from that thin liquid to the thick one you ended up pouring in the dish? Just purely from cooling down?
Reducing down
Superb recipe and presentation
Parece delicioso, meu filho vai adorar quando eu fizer
Chef you are the best among those are in social media
thx for support
Hi, any other alcohol can be substitute? Like cognac?
Yes cognac, whisky, etc
@@ChefMajk thank you very much Chef👍
This looks amazing
thx ;)
I really need the One Pan version of this.
Then try to find another channel who teach about 30 min home recipes and not a fine dining one .)
It's possible but you still need two pan, one to sear the shrimp and cook the garnish, first saute the vegetable for the stock with the same recipe in this video deglaze with a bit of water to get the caramelized bit then set it aside, clean the pan then start to sear the shrimp shell just like in the video after it's color turned into bright red add the water just like in the video, then with your second pan cook the garnish first just like in the video set it aside clean the pan and then cook the shrimp just like in the video
Chef...i am from sri lanka..great videos and interesting ❤️
u are an artist , not only chef 🙂
glad you like it