Randy Chandler
Blue cheese is a popular ingredient in many dishes, but can it complement the delicate taste of fish? Blue cheese sauce is often paired with fish like cod and salmon. The sauce is typically made with heavy cream, cooked on low heat, and seasoned with salt and pepper to taste. The warm, creamy, and delicate sauce is said to be the perfect companion to the light and flaky texture of fish.
| Characteristics | Values |
|---|---|
| Fish | Cod, Salmon, Tilapia |
| Blue Cheese Sauce Type | Creamy, Sour, Warm |
| Blue Cheese Sauce Ingredients | Blue Cheese, Heavy Cream, White Wine, Salt, Pepper |
| Preparation Time | 30 minutes |
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What You'll Learn
Blue cheese sauce with cod
Blue cheese sauce is a classic and easy recipe that goes well with fish. The sauce is creamy, a little sour, and perfect for delicate fish meat. Cod, a delicate and lean fish, is a great choice to pair with blue cheese sauce.
To make the sauce, you will need blue cheese (such as Dor blue, Gorgonzola, or Roquefort), heavy cream (the fatter, the better), and white wine. Chop the blue cheese thinly and add it to a saucepan with the cream on medium-low heat. Stir until the cheese melts, then add the wine and mix again. Season with salt and pepper to taste.
For the cod, you can season with basic spices such as salt, pepper, garlic, and paprika. You can either bake the cod fillets in the oven or lightly fry them before finishing them in the oven. If baking, cover a baking tray with parchment paper, lay the fillets down, and bake for about 15-20 minutes until golden. If frying, pat the fish dry, season with salt and pepper, dip in flour until well coated, and shake off the excess. Heat oil in a skillet and fry the fish on medium heat until golden. Drain on a paper towel and arrange in a baking dish.
Once the fish is cooked, pour the blue cheese sauce over it and serve immediately. This dish is perfect for a romantic dinner or a crowded table, and it can be prepared in less than 30 minutes.
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Other fish that pair well with blue cheese
Blue cheese is a popular pairing with fish, and there are several varieties to choose from, including Dor blue, Gorgonzola, Roquefort, and Shropshire blue cheese. The cheese is often used to make a creamy, warm, and delicate sauce that complements the delicate meat of the fish.
While cod is a popular choice to pair with blue cheese, there are several other fish that also go well with blue cheese and its sauces. For instance, salmon is a good option, as demonstrated by the blackened salmon with blue cheese sauce recipe by Aaron McCargo Jr. Tilapia is another fish that can be paired with blue cheese, as suggested by a recipe on RecipeTips.com.
Blue cheese is a versatile cheese that can be used in a variety of dishes, and its unique flavour can enhance the taste of fish while also balancing out their stronger flavours. The sauce is also easy to make, with basic ingredients like heavy cream, butter, oil, and wine. The creaminess of the blue cheese sauce also goes well with steamed vegetables or baked potatoes as side dishes.
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How to make a blue cheese sauce
Blue cheese sauce is a bold, creamy, tangy sauce with a hint of garlic that pairs well with fish, especially baked cod fillets. The sauce is easy to make and can be prepared in less than 10 minutes. Here is a step-by-step guide on how to make a delicious blue cheese sauce:
Ingredients:
- Blue cheese (Roquefort, Gorgonzola, or Danish Blue)
- Heavy/Double cream
- White wine (optional)
- Salt and pepper
- Garlic (optional)
- Lemon juice (optional)
- Worcestershire sauce (optional)
- Ground mustard powder (optional)
Instructions:
Start by pouring the heavy or double cream into a saucepan and placing it on the stove over medium-low heat. While the cream is heating up, chop or crumble the blue cheese thinly. Once the cream is close to reaching its boiling point, add the cheese to the saucepan and mix well. Keep the mixture on low heat and stir continuously until the cheese has melted completely, forming a thick and creamy sauce.
At this stage, you can add in other ingredients like minced garlic, a squeeze of lemon juice, and Worcestershire sauce to enhance the flavour. If you prefer a smoother, less chunky sauce, you can use an immersion blender or a food processor to achieve the desired consistency. Taste the sauce and season with salt and pepper as needed.
Finally, remove the saucepan from the heat and let it cool slightly before serving. The sauce is now ready to be served with your favourite fish or meat dishes.
Blue cheese sauce is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to a week. To reheat, simply warm the sauce over low heat, adding a splash of milk if it becomes too thick.
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Other sauces that go well with fish
Blue cheese sauce is a popular condiment for fish, especially baked cod fillets. The sauce is creamy and a little sour, which complements the delicate flavour of the fish.
There are several other sauces that can be paired with fish, including:
- Tartar sauce, a must-have for deep-fried fish, is easy to make at home by combining mayonnaise, sweet pickle relish, prepared mustard, and lemon juice.
- Lemon sauce, which can be made with lemon zest, cream, salt, lemon juice, and parsley, is a great pairing for butter-fried sea bass or snapper.
- Hollandaise sauce, a rich, butter-based sauce flavoured with white wine, vinegar, and shallots, is a good choice for salmon.
- White wine sauce, which can be made by reducing a full-bodied red wine, is another option that pairs well with all types of fish.
- Chimichurri, a green, fresh sauce with a strong taste, can also be served with fish like cod.
- A creamy mushroom, garlic, and fennel sauce flavoured with saffron and curry powder can be served with grilled, blackened, steamed, or pan-fried fish.
- A sauce made with sour cream, mayonnaise, garlic, lime juice, and hot sauce can add a flavour kick to fish or shrimp tacos.
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The history of blue cheese and fish
Blue cheese is a generic term for cheese produced with cow's milk, sheep's milk, or goat's milk. It is characterized by its distinct blue mold appearance, strong flavor, crumbly texture, and pungent aroma. The process of making blue cheese consists of six standard steps, with additional ingredients and processes to give the cheese its particular properties.
The origins of blue cheese can be traced back to various regions, including France, England, and Italy. However, it was in the Roquefort region of France, specifically in the village of Roquefort-sur-Soulzon in the Aveyron region, that the famous Roquefort blue cheese was first made and gained recognition. According to legend, one of the earliest blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes' milk cheese, left his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort. Another legend tells the story of a shepherd who took shelter in a cave and left behind a piece of bread and sheep's milk cheese. When he returned to the cave a couple of weeks later, he found that a blue mold had formed on the outside of the bread and spread to the cheese.
Gorgonzola, another well-known blue cheese, is believed to have originated in Italy around AD 879, although it did not contain blue veins until the 11th century. Stilton, a relatively newer variety, became popular in the early 1700s. Many other blue cheese varieties have since been created, such as the 20th-century Danablu and Cambozola, which aimed to fill the demand for Roquefort-style cheeses.
Today, blue cheese is produced in different countries, each contributing unique variations and flavors. One of the most renowned blue cheese-producing regions remains Roquefort-sur-Soulzon in France, where the cheese is legally protected. Only cheese made with raw Lacaune sheep's milk and aged in the caves of Roquefort can bear the name Roquefort.
Blue cheese is often paired with fish, particularly baked cod fillets, to create a creamy, flavorful dish. The tanginess and creaminess of the blue cheese sauce complement the delicate texture of the fish.
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Frequently asked questions
Blue cheese is a great pairing with fish, especially with baked cod fillets. The sauce is creamy and a little sour, which complements the delicate flavour of the fish.
Some blue cheeses that go well with fish include Dor Blue, Gorgonzola, Shropshire Blue, Saga Blue, and Roquefort.
To make a blue cheese sauce, heat heavy cream in a saucepan on medium-low heat. Thinly chop the blue cheese and add it to the saucepan. Whisk until smooth and season with salt and pepper.
Some other sauces that go well with fish are chimichurri and hollandaise.
Blue cheese sauce can be drizzled over baked cod fillets, or blackened salmon.
