Tuesday, February 27, 2018

FOR LEICA ENTHUSIASTS THAT ALSO COOK








Photography is my profession, although, I also consider it a hobby.  I always felt quite fortunate that I have been able to make a living with one of my hobbies.  Besides sailing, another passion of mine is cooking.  That made me think that some of the readers of the LEICA Barnack Berek Blog might be interested in food worthy of a Leica.

I gave this a lot of thought.  There certainly are some outstanding dishes that could be put on a Leica worthy list, but one of my objectives was to keep the preparation of such a food item from getting too complicated.

A while ago I narrowed my first recipe down to an old German recipe, Königsberger Klopse (meatballs).  Some might think what lowly meatballs could possibly be considered to be in a league with Leica cameras.  Of course personal preferences do play a role here. But ultimately it all comes down to taste, and in this regard, Königsberger Klopse definitely are worth considering.

I have always been a fan of cured ham, real Westphalian ham or its Italian version, prosciutto. Combining trout and prosciutto makes for an awesome taste treat.

TROUT WRAPPED IN PROSCIUTTO

Serves 4

4  medium trout (8 oz/250 g each) scaled and cleaned
1  tablespoon olive oil
8  long slices prosciutto
4  sprigs fresh thyme (optional)

Marinade
½  cup (125 ml) olive oil
4  tablespoons lemon juice
2  cloves garlic, crushed
1  tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
     Freshly ground black pepper

1.  To make marinade: Combine oil, lemon juice, garlic and thyme.  Season to taste with black pepper.  Place trout in shallow dish and pour marinade over.  Cover and refrigerate 2 hours.

2.  Cut four pieces of parchment paper large enough to enclose each trout.  Brush each sheet of paper with olive oil.  Place two pieces of prosciutto side by side on each sheet of paper.  Remove trout from marinade and place on prosciutto.  If desired, place a sprig of thyme in the cavity of each trout and wrap prosciutto around trout.  Pour over remaining marinade.  Fold parchment paper around trout to enclose.  Seal edges by rolling paper tightly.

3.  Place parcels on cooking sheet and bake at 350˚F (180˚C) for 20-25 minutes, or until trout flakes when tested.

Enjoy!

I realize that I am going way out on a limb with this on a Leica oriented blog, so I am hoping for some feedback if this is a worthwhile topic.  Please let me know.



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9 comments:

  1. AnonymousFebruary 27, 2018 at 12:37 PM

    Can I still prepare this recipe if I don't have a Leica?

    ReplyDelete
    Replies
    1. LEICA Barnack Berek BlogFebruary 27, 2018 at 12:38 PM

      But of course. A Brownie would suffice or even no camera at all.

      Delete
  2. AnonymousFebruary 27, 2018 at 12:39 PM

    Does this really belong on a Leica blog?

    ReplyDelete
    Replies
    1. LEICA Barnack Berek BlogFebruary 27, 2018 at 12:40 PM

      Not to worry, the emphasis of this blog will remain thoroughly on Leica. I realize that this is going way outT on a limb, that's exactly why I asked for feedback.
      But allow me to add the following: I mentioned that I consider photography, my profession, also a hobby. Pursuing one's hobby cannot be considered work, which brings me to an old German proverb, "Wer nicht arbeitet soll wenigstens gut essen," which means, if you don't work, at least eat well. Ergo, the recipe.

      Delete
  3. AnonymousFebruary 27, 2018 at 12:42 PM

    I love it. Please post more!

    ReplyDelete
  4. AnonymousFebruary 27, 2018 at 12:42 PM

    Is this a German recipe, considering that Leicas are made in Germany?

    ReplyDelete
    Replies
    1. LEICA Barnack Berek BlogFebruary 27, 2018 at 12:45 PM

      For it to be a German recipe you need to replace the prosciutto with real German cured ham like Westphalian ham or Schwarzwald Schinken (Black Forest Ham).

      Delete
  5. Karl DedolphFebruary 28, 2018 at 9:16 AM

    Would you suggest a Riesling with the trout?

    ReplyDelete
    Replies
    1. LEICA Barnack Berek BlogFebruary 28, 2018 at 10:05 AM

      A Riesling would be okay, but be careful, they are easily in the sweet side. It's ultimately a personal preference, but to accompany the trout, I would keep it on the dry side.

      Delete

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