When i arrived in the kitchen, i was suprised because there isn't one person there :( but it's okay because I also intend to leave early in the morning so as not to rush.
while waiting my friends to come, I started reading material for today its about rotation menu and of course about Shrimp Bisque.
What is Shrimp Bisque?
A little slice of heaven. Ok, so technically it is a creamy, broth-based, flavored French soup. It is often made with a seafood broth as a base and may also contain sauted and pureed vegetables to thicken and flavor it. Though the term “bisque” can now often refer to any type of creamy soup, the original and authentic bisque contains broth and seafood.
Seafood bisques are definitely of the last century, but that doesn’t mean we should let them languish there. These elegant soups have so much to offer, from their creamy texture and beautiful pale pink color to their supercharged flavors. And while lobster and crab might be too pricey for everyday, shrimp is easy to come by and plentiful.
And today my team will prepare Shrimp Bisque, lets join it!
Ingredients :
30 gr Butter
60 gr Onion (cut brunoise)
60 gr Carrot (cut brunoise)
500 gr Shrimp (small size,shell on)
Small Pinch of Bay leaf
Pinch of Dried thyme
4pcs Fresh Parsley stems
30 gr Tomato Paste
60 ml Burnt brandy
200 ml White wine (tapi kalau ga pakai ini gapapa kok guys)
1liter Fish veloute
500 ml Fish stock
250 ml Heavy cream (hot)
Seasoning of salt and pepper
How to make?
Ingredients :
250 gr bones from lean fish
50 ml white wine or vinegar
Mirepoix
100 gr carrot
50 gr onion
25 gr celery
Bouquet Garni
one rod of leek
thyme
bay leaf
black pepper
cloves
How to make?
1. Melt the butter in a large saucepan, add the onion and cook for 3 mins.
2.Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins.
3.Pour in the wine or vinegar and 1 litre of cold water.
4.Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed.
5.Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer
How to make?
1. heat the butter in a sauce pan over medium heat.
2. add onion and carrot. saute until lightly browned.
3. add the shrimp, bay leaf. thyme, and parsley stems. saute until the shrimp turn red.
4. add the tomato paste and stir well.
5. add the brandy and wine. simmer until reduced by half .
6. remove the shrimp. peel and devein them. return shells.
7. cut the shrimp into small dice and reserve for garnish.
8. add the fish velute and stock to the sauce pan, simmer 10-15 minute strain.
9. return the soup to the sauce pan and bring back to a simmer.
10. at service time, add the hot cream and the diced shrimp season.
It is a recipe from Shrimp Bisque, and now I will also give you a recipe for making fish stock
RECIPE OF FISH STOCK
250 gr bones from lean fish
50 ml white wine or vinegar
100 gr carrot
50 gr onion
25 gr celery
Bouquet Garni
one rod of leek
thyme
bay leaf
black pepper
cloves
How to make?
1. Melt the butter in a large saucepan, add the onion and cook for 3 mins.
2.Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins.
3.Pour in the wine or vinegar and 1 litre of cold water.
4.Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed.
5.Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer
Thankyou for reading my blog today, Hope you enjoy!
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