In der neuesten Folge von “Thomas kocht” gibt der Spitzenkoch Tipps zur Zubereitung von Backfisch mit selbstgemachter Remoulade. Dabei geht es um die perfekte Panade, die Wahl des richtigen Fisches und die Geheimnisse einer köstlichen Remoulade. Dem Zuschauer verspricht sich eine kulinarische Reise in den Norden Deutschlands, zu einem Klassiker der norddeutschen Küche.

Backfisch mit selbstgemachter Remoulade / Thomas kocht

Musik is a German word meaning music. In the video, the host, Thomas Kraft, welcomes his viewers and announces that they will be making a delicious backfisch with homemade remoulade. He emphasizes that the remoulade is super easy to make and tastes so much better than the store-bought version. He encourages everyone to try it out, especially those who haven’t made it before. He also announces that his first book, which is about easy-to-make dishes for after work, will be released on April 20.

To make the remoulade, the first ingredient needed is mayonnaise. Thomas makes his mayonnaise from scratch, but he mentions that it’s okay to use store-bought mayonnaise. He adds 80 milliliters of milk, 140 millimeters of sunflower oil, a teaspoon of mustard, salt, and a little bit of lemon juice to the blender. He blends the mixture until it gets thicker, and then he adds some yogurt with herbs to make it lighter. He also adds blanched parsley, pickled cucumbers and chopped hard-boiled eggs into the mixture. He recommends chopping parsley with a sharp knife, as it is much easier that way. Lastly, he adds some pepper to give the mixture a little kick.

After making the remoulade, Thomas moves on to the main dish- backfisch. He recommends using a fish with firm flesh, such as zander or red snapper, for this dish. He shows how to remove the fish bones using a tool or by hand. He then cuts the fish into portions, and removes the skin using a sharp knife. He coats the fish with a mixture of flour and beer, then deep-fries it until it’s perfectly golden brown.

Thomas presents the final dish- delicious backfisch with homemade remoulade. He insists that it’s a great dish to serve, especially during the summer. He recommends serving it with some salad, lemon wedges, or a cold beer.

In conclusion, cooking shows are becoming increasingly popular among people who love food or who enjoy experimenting in the kitchen. As demonstrated by Thomas Kraft in this video, cooking shows are not only informative but also entertaining. They provide a platform where viewers can learn new recipes, cooking techniques, or simply gain some inspiration for their next meal. Whether it’s making homemade remoulade or preparing a mouth-watering backfisch, cooking shows showcase the joy of cooking and the pleasure that comes with sharing a delicious meal.
source.