Crispy, golden and very tasty. The new case of the three "Kitchen Crime" detectives leads them directly to a true classic: fish fingers with mashed potatoes and peas. Elisabeth, Ole, and Nhung want to know how this dish is actually ...See moreCrispy, golden and very tasty. The new case of the three "Kitchen Crime" detectives leads them directly to a true classic: fish fingers with mashed potatoes and peas. Elisabeth, Ole, and Nhung want to know how this dish is actually prepared. Where do the ingredients come from? And what goes into a fish finger? Elisabeth embarks on a long journey to Bremerhaven. But the journey is worth it, because she discovers how a freshly caught fish becomes a fish finger. In the laboratory, Ole and Nhung meet food chemist Viktoria Ganß. They not only learn a lot of interesting facts about the different ways fish are raised and sourced, but also why the breading is so crispy and delicious. But the investigation doesn't just focus on the fish finger, but also on the side dishes that accompany the dish. Another lead leads Elisabeth to a pea field in Saxony. There she discovers that peas are only harvested at a very specific time and then processed at lightning speed. Nhung is drawn to a potato field to search for clues. How are potatoes grown, when can they be harvested-and do they end up in mashed potatoes? Chef Felix Denzer demonstrates how to make a delicious coating from desiccated coconut. Written by
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