Cheese And Seafood: A Perfect Pairing Guide

Seafood and cheese is a culinary combination that often raises eyebrows, with many people believing that the two should never go together. However, this taboo pairing can be found in several French and Italian recipes, and there are numerous ways to combine seafood and cheese to create delicious, flavourful dishes. The key to a successful pairing is ensuring that the cheese does not overwhelm the delicate flavours of the seafood, so mild, approachable cheeses are generally a better match for fish and other seafood.

Lobster Thermidor with Parmesan or Gruyere cheese

Lobster Thermidor is a classic French dish that was created in 1894 at a Parisian restaurant to honour the opening of a play called "Thermidor" by Victorien Sardou. The dish consists of tender chunks of lobster in a creamy cognac or brandy-spiked sauce, stuffed into its own shell, topped with cheese, and baked until golden and bubbling.

While some people may have a stigma against pairing seafood with cheese, Lobster Thermidor is a perfect example of how these two ingredients can come together beautifully. When it comes to choosing the right cheese for this dish, Parmesan and Gruyere are two excellent options that can take your Lobster Thermidor to the next level.

Lobster Thermidor with Parmesan Cheese

Parmesan cheese is a popular choice for Lobster Thermidor as it adds a nutty, savoury flavour to the dish. The saltiness of Parmesan also helps to enhance the sweetness of the lobster meat. When making Lobster Thermidor with Parmesan cheese, here are the steps you can follow:

• Start by cutting the cooked lobsters in half lengthwise and removing the meat from the shells.
• Chop the lobster meat into bite-sized pieces and set it aside.
• Prepare a creamy white wine or cognac sauce by melting butter in a skillet and cooking shallots, garlic, and flour.
• Add wine or cognac, along with cream or milk, and simmer until thickened.
• Stir in the Parmesan cheese, along with seasonings like mustard, tarragon, and parsley.
• Fold in the lobster meat and transfer the mixture back into the lobster shells.
• Sprinkle additional Parmesan cheese on top and broil until golden and bubbling.

Lobster Thermidor with Gruyere Cheese

Gruyere cheese is another traditional choice for Lobster Thermidor, known for its creamy and mildly nutty flavour. The slight sweetness of Gruyere pairs beautifully with the lobster, creating a decadent and indulgent dish. To make Lobster Thermidor with Gruyere cheese, follow these steps:

• Cut the cooked lobsters in half lengthwise and remove the meat from the shells.
• Chop the lobster meat into bite-sized pieces.
• Prepare a creamy sauce by melting butter in a skillet and cooking shallots, garlic, and flour to create a roux.
• Add wine or cognac, along with cream or milk, and simmer until thickened.
• Stir in the Gruyere cheese, along with seasonings like mustard, nutmeg, and parsley.
• Gently fold in the lobster meat and transfer the mixture back into the lobster shells.
• Sprinkle grated Gruyere cheese on top and broil until the cheese is golden and bubbling.

Whether you choose to use Parmesan or Gruyere cheese, Lobster Thermidor is a rich and elegant dish that is perfect for special occasions. The combination of sweet lobster and savoury cheese creates a unique and indulgent flavour profile that is sure to impress.

Anchovies on pizza

Seafood and cheese is a pairing that many people avoid, but it can be done well and is seen in some French and Italian recipes. One of the most well-known examples is anchovies on pizza.

Anchovies are small marine forage fish that are commonly cleaned, filleted, cured with salt, and then packed in olive oil or water and canned. The curing process gives the anchovies a potent, coveted flavour that is rich in umami and briny saltiness.

When it comes to putting anchovies on pizza, there are a few different approaches. Some people prefer to add them to the pizza after it has been baked to prevent them from drying out or becoming bitter. Others like to add them halfway through the cooking process. Some people like to tear or cut the anchovies into smaller pieces, while others prefer to leave them whole. It is also possible to add anchovies to the tomato sauce or to use anchovy paste.

There are several ingredients that pair well with anchovies on pizza. Onions, lemon, capers, olives, fresh parsley or basil, marinara or sour cream, ricotta, roasted red peppers, garlic, chicken, and pineapple are all options.

Ingredients:

• Tin of cured anchovies in olive oil
• Lemon
• Sour cream (or creme fraiche)
• Onion
• Freshly ground pepper
• Parsley as garnish

Method:

• Slice the lemons as thin as possible.
• Roll out your pizza dough (thinly).
• Spread sour cream over the dough.
• Lay down thinly sliced onions.
• Arrange the lemon slices and scatter whole anchovy fillets (as many as you'd like).
• Season with freshly ground pepper.
• Bake in a 425 F oven and garnish with finely chopped parsley.

Ingredients:

• Marinara sauce
• Fresh mozzarella
• Capers
• Olives
• Anchovies
• Parsley or basil
• Grated Parmesan

Method:

• Spread marinara sauce over the pizza dough.
• Add fresh mozzarella pieces, capers, and olive slices.
• Arrange the anchovy fillets.
• Bake in a 425 F oven and garnish with parsley or basil and grated Parmesan.

Soft cheeses with smoked salmon

While there is a stigma against eating seafood with cheese, there are several exceptions to this rule. Smoked salmon, for instance, pairs wonderfully with many different types of cheese. From mild, creamy cheeses to pungent crumbly ones, there is something for every palate.

Soft, creamy cheeses like Brie, Camembert, and goat cheese are great choices for pairing with smoked salmon. Their smooth texture and mild flavours provide a nice contrast to the bold, smoky taste of the salmon. Spread them on crackers or toasted baguette slices and top with a slice of smoked salmon for a delightful appetizer.

Young brie has a mild, earthy flavour that won't overpower the salmon. To make the cheese taste stronger, use an older brie that is beginning to run in the middle.

Goat cheese is another mild, fresh cheese that works well with salmon. Its subtle tang and creamy texture complements the smoke and saltiness of the fish.

Hard Cheeses with Smoked Salmon

For something bolder and more complex, go for hard Italian cheeses like Parmesan and Pecorino. Freshly grated Parmesan adds a sharp, salty punch that highlights the smoked salmon's smoky essence. Pecorino Romano has a similar intense saltiness balanced by a subtle sweetness. Crumble either cheese over smoked salmon pasta or salads. The contrast of creamy and crispy textures takes the dish to the next level.

Blue Cheeses with Smoked Salmon

For those who enjoy bolder, more intense flavours, blue cheeses like Roquefort, Stilton, or Gorgonzola can be an unexpected but delightful pairing with smoked salmon. The creamy, pungent taste of blue cheese provides a bold counterpoint to the smokiness of the salmon, creating a unique and unforgettable flavour combination.

Other Cheeses with Smoked Salmon

Other soft, spreadable cheeses like feta also pair well with smoked salmon. Feta crumbles beautifully on top of smoked salmon and adds a pleasant saltiness. To make it more spreadable, mash it up with some olive oil. The briny flavours pair nicely together.

For a nuttier flavour profile, turn to cheeses like Havarti and Gouda. Havarti is a semi-soft Danish cheese with a buttery aromatic flavour. Aged Gouda develops crunchy crystallized bits along with a deep caramel taste. Both of these cheeses have enough flavour complexity to balance the strong taste of smoked salmon. Try them together on an open-faced sandwich.

Melty cheeses like fontina and mozzarella work wonderfully with smoked salmon, especially when cooked. Fontina is a semi-soft Italian cheese that becomes deliciously gooey when melted. It has a rich, nutty flavour that pairs with the salmon's fattiness. Mozzarella also melts beautifully into creamy deliciousness. For an easy dinner, top a smoked salmon pizza with slivers of mozzarella and fontina cheese.

Baked brie, spinach, and fresh herbs with shrimp, lobster, and oysters

Seafood and cheese is a pairing that many people avoid, but it can be delicious when done right. There are several types of cheese that go well with seafood, including Parmesan, Gruyere, and goat cheese.

Ingredients:

• 1 pound of shrimp, peeled, deveined, and seasoned with salt and pepper
• 1/2 pound of cooked lobster meat (claws and knuckles), roughly chopped
• 8 ounces of brie cheese, cubed or sliced
• 2-3 tablespoons of butter
• 2 cloves of garlic, minced
• 1 1/2 tablespoons of lemon juice, from half a small lemon
• 2 tablespoons of brandy
• 1/3 cup of sliced almonds
• 1 tablespoon of parsley, minced
• 1 French baguette, sliced
• 1/2 cup of fresh spinach, chopped
• 1 tablespoon of fresh basil, chopped
• Fresh thyme, chopped
• Oysters, shucked and on the half shell
• 1/2 teaspoon of garlic butter for each oyster

Instructions:

First, prepare the shrimp and lobster. Sauté the shrimp in butter with garlic, adding lemon juice and brandy towards the end. Transfer the shrimp to a bowl and set aside.

Next, melt butter in a skillet and add the brie, browning on both sides. If desired, sprinkle sliced almonds around the brie before flipping. Once the brie is melted, add the shrimp back to the pan and sprinkle with parsley.

For the lobster, combine it with cream cheese, mayonnaise, garlic, lemon juice, salt, and pepper. Stir in the spinach and basil, along with the cubed brie. Place this mixture into a baking dish and cook in the oven at 400° F for 15-20 minutes, or until bubbly.

Finally, prepare the oysters. Place the oysters on a baking tray and top each with garlic butter and a slice of brie. Broil until the cheese is bubbling, about 3-4 minutes. Sprinkle with thyme and pepper to taste.

Serve all three dishes together with the sliced baguette and enjoy!

Greek-style baked halibut with feta

Seafood and cheese is a culinary combination that is often stigmatised. However, there are exceptions to the rule, and one of them is Greek-style baked halibut with feta. This dish is a delightful and simple dinner that uses Greek-inspired ingredients to give it a delicious, fun flavour.

Ingredients:

• 4 6-8 oz halibut fillets
• 3/4 c quartered grape tomatoes
• 1/4 c torn kalamata olives
• 1 lemon, 1/2 thinly sliced, other half juiced
• 2 cloves garlic, minced
• 1 tbsp fresh oregano leaves, loosely chopped or 1 tsp dried
• 1/2 tsp Dijon mustard
• 1/2 tsp freshly ground black pepper
• 1/4 c crumbled feta (optional)
• Extra virgin olive oil
• Salt

Instructions:

Preheat your oven to 375°F. Place the halibut fillets in an oven-safe baking dish. Scatter the tomatoes, olives, and lemon slices over and around the fish fillets. In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and Dijon mustard until well combined. Pour the mixture over the fish. Sprinkle the top of the fish with salt, pepper, and feta cheese. Transfer to the oven and bake until the fish is cooked through and flakes easily with a fork, approximately 15 to 20 minutes, depending on the size of your halibut fillets. The halibut should flake easily with a fork when done.

This recipe is a perfect example of how seafood and cheese can come together harmoniously on a plate. The feta cheese adds a creamy, salty element to the dish, complementing the flaky white halibut fillets. The other ingredients, such as the kalamata olives, grape tomatoes, and oregano, further enhance the Greek-inspired flavours.

So, the next time you're looking to create a delicious seafood dish with a twist, consider giving this Greek-style baked halibut with feta a try!

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