Cheese And Fish: A Match Made In Heaven

Fish and cheese is a culinary combination that has long been considered a taboo. While some people find the idea unappealing, others believe that, when paired correctly, fish and cheese can bring out the best in each other's flavours. The key to a successful pairing is to avoid strong-flavoured cheeses that will overwhelm the delicate taste of seafood. Instead, opt for mild, well-known cheeses that most diners will recognise and appreciate. One of the best cheeses to cook with and pair with fish is Gruyère AOP, a Swiss cheese with a nutty, sweet-meets-savoury complex flavour that melts incredibly well.

Lobster and Le Gruyère AOP gratin with sauce Americane

Lobster and Le Gruyère AOP gratin with sauce Americaine

Lobster and Le Gruyère AOP gratin with sauce Americaine is a luxurious dish perfect for special occasions. This recipe combines the richness of lobster with the creaminess of a Le Gruyère AOP cheese sauce, resulting in a decadent and indulgent dining experience.

Ingredients:

• 3 lobsters, weighing 600-800g each (live)
• 500g of whole milk, warmed in a pan
• 120g of Le Gruyère AOP, finely grated, plus extra for finishing
• 1 tablespoon of Dijon mustard
• Pinch of grated nutmeg
• Pinch of cayenne pepper
• 1 onion, finely chopped
• 1 stick of celery, finely chopped
• 1 carrot, finely chopped
• 4 garlic cloves, finely sliced
• 1 fennel bulb, finely chopped
• 1 leek, finely chopped
• 6 sprigs of tarragon
• 2 tablespoons of tomato purée
• 200g of double cream
• 8 tomatoes, grilled and peeled
• Salad leaves, dressed

Instructions:

• Preheat your oven to 180°C/gas mark 4.
• Humanely dispatch the lobsters by placing them in the freezer for 30 minutes to render them insensate, then use a large chef's knife to pierce the head of each lobster.
• Remove the claws and place them in simmering salted water for 6 minutes. Allow them to cool before removing the meat.
• Place the lobster tails (with the head attached) in the water and cook for 2 minutes. Remove and leave to cool.
• Once cool, split the lobsters lengthways and set 6 shell halves aside for presentation. Chop the lobster meat into chunks.
• Roast the remaining heads and shells on a tray in the oven for 40 minutes.
• In a pan, sauté the onions, celery, carrot, garlic, fennel, leek, and tarragon with a splash of oil until heavily caramelised.
• Add the roasted shells to the pan and use a rolling pin to bash them, releasing their flavour.
• Add the tomato purée and let it catch on the bottom of the pan. Deglaze with brandy, wine, and port.
• Cook until you achieve a syrupy consistency, then add fish stock and bring to a boil. Simmer for 2 hours, regularly skimming the top.
• Pass the mixture through a fine sieve, then pour it into a clean pan and reduce by half. Add the double cream and reduce again by half.
• Blend the sauce with the grilled tomatoes and pass through a sieve. Taste and season as needed.
• Mix the chopped lobster with the sauce and spoon it into the reserved presentation shells.
• For the cheese sauce, melt butter in a pan and add flour. Cook on low heat, stirring constantly for 5 minutes.
• Gradually whisk in the warmed milk, stirring constantly to prevent lumps. Add the grated Le Gruyère AOP, Dijon mustard, nutmeg, and cayenne pepper. Season to taste.
• Spoon the cheese sauce over the lobster and finish with more grated Le Gruyère AOP.
• Place under a hot grill for 5-8 minutes, until the cheese is deeply golden.
• Serve with a side salad, such as dressed salad leaves.

Tips for Pairing Fish and Cheese:

While some culinary traditions, like Italian cooking, frown upon combining fish and cheese, others, like French cuisine, embrace this pairing. The key to successfully pairing fish and cheese is to consider the delicacy of the seafood and choose a cheese that complements rather than overwhelms its subtle flavours. Here are some tips to guide you:

• Opt for mild, approachable cheeses that most diners will recognise and enjoy.
• Bubbly, broiled Parmesan cheese coatings can add a delicious texture and flavour to fish dishes.
• Greek-style dishes with fresh tomatoes, zucchini, and feta cheese are a well-loved combination.
• Tuna melts, where tuna is mixed with mayonnaise and onions and topped with Parmesan, are a classic example of a successful fish and cheese pairing.
• Crab or salmon dip with cream cheese is another crowd-pleasing option.
• For pasta dishes, a creamy alfredo sauce with seafood or canned tuna mac and cheese can be delightful.

Baked halibut with feta and tomatoes

Ingredients

• 1-1/2 tbsp. extra virgin olive oil
• 2 cloves garlic, minced
• 1 small purple onion, diced
• 1 medium zucchini, sliced
• 1 yellow pepper, cut in bite-size pieces
• 2 cups fresh Roma tomatoes, diced
• 1/4 cup fresh basil leaves
• 1 tbsp. fresh-squeezed lemon juice
• 1/2 tbsp. olive oil
• 1/2 cup crumbled feta cheese
• 4 (6-ounce) halibut steaks

Method

Preheat the oven to 450 degrees Fahrenheit. Place the halibut steaks in an 11x7 or 9x13 glass baking dish. Mix 1 teaspoon of olive oil, garlic, and oregano together and brush generously onto the steaks.

In a frying pan, add the shallots, zucchini, Roma tomatoes, basil leaves, lemon juice, and 1/2 tablespoon of olive oil. Season with salt and pepper. Saute this mixture for about 5 minutes until heated through.

Spoon the mixture over the top of the halibut steaks. Top with feta cheese. Bake for 15 to 30 minutes, or until the halibut is cooked through and flakes easily with a fork.

Tips

This recipe serves four and has a prep time of 25 minutes and a cook time of 30 minutes.

For a side dish, try quinoa and brown rice or an Italian potato cake with a simple Italian salad/artichoke dressing.

Bagels with lox and cream cheese

When creating this dish, it is important to start with a good-quality bagel. A classic choice is an everything bagel, which has a variety of toppings such as sesame seeds, poppy seeds, garlic flakes, and onion flakes. Toasting the bagel can add a nice crunchy texture.

The next layer is the cream cheese. A plain cream cheese provides a neutral base, but some may prefer to use a flavoured variety, such as herb and garlic, or even a vegetable-based cream cheese for added colour and flavour. A generous amount of cream cheese is recommended, as it provides a creamy base that complements the smokiness of the lox.

Lox, or smoked salmon, is the star of the show. Adding a few layers of thin slices of lox creates a beautiful contrast of colours and flavours. The smokiness of the salmon pairs well with the cream cheese, creating a decadent and indulgent bite.

To enhance the flavour and texture of the dish, fresh toppings can be added. Thinly sliced red onions add a crisp texture and a sharp flavour. Capers provide a salty, briny contrast, while fresh tomatoes add a juicy sweetness. A spritz of lemon juice can also be added to brighten up the flavours, and a crack of black pepper can bring it all together.

This dish is a perfect example of how fish and cheese can be successfully combined. The key is to balance the flavours and textures, ensuring that neither overwhelms the other. The versatility of bagels with lox and cream cheese also allows for personalisation, making it a fun and interactive dish to create and enjoy.

Crab and Le Gruyère AOP tart

Although it may be a rule in Italian cooking that cheese and fish do not go together, many people believe that this combination can be one of the most creative and delectable pairings. When paired correctly, cheese and seafood can bring out the best in each flavour, elevating the dish to new heights.

A luxurious example of this is the Crab and Le Gruyère AOP tart, a classic recipe by Michelin-starred chef Galton Blackiston. This rich, creamy, and absolutely knockout dish combines white crab meat and Le Gruyère AOP cheese in a custard filling.

The Pastry

For the pastry, you will need:

• 250g of plain flour, plus extra for dusting
• 50g of lard, at room temperature
• 75g of salted butter, at room temperature
• 1 egg, lightly beaten with 3 tbsp of milk

Place all the ingredients in a large mixing bowl (except the egg) and mix until the mixture resembles fine breadcrumbs. Then, add the egg and milk mixture and bring the pastry together into a dough, being careful not to overwork it. Lightly roll the pastry into a disc, wrap it in cling film, and place it in the fridge to rest for an hour.

Once the pastry has rested, dust a work surface with flour and roll the pastry out thinly (around 2mm thick). Carefully lower the pastry into a 24cm loose-bottomed tart tin, ensuring there are no holes and with plenty of overhang (but reserve a little pastry to fill any holes that appear during blind-baking). Return the pastry to the fridge to rest for another hour.

The Filling

For the filling, you will need:

• 425g of double cream
• 1 pinch of freshly grated nutmeg
• 100g of mixed herbs, such as parsley, chives, and tarragon, finely chopped
• 500g of white crab meat
• 250g of Le Gruyère AOP, finely grated

Preheat your oven to 170°C/gas mark 3. Place a sheet of greaseproof paper on top of the rested pastry case and fill it with baking beans (or dry rice). Blind-bake the pastry case for 25 minutes.

Remove the paper and beans, and use the reserved raw pastry to fill in any holes or gaps. Return the pastry case to the oven for 5 minutes, then set it aside to cool while you make the filling. Turn the oven down to 140°C/gas mark 1.

For the filling, whisk together the eggs, egg yolks, and double cream. Season with salt, pepper, and nutmeg, then stir in the chopped herbs, crab meat, and Le Gruyère AOP. Carefully pour the mixture into the tart case and bake for 50 minutes, until it is lightly set with a slight wobble.

Serving

Carefully remove the overhanging pastry from the tart and let it cool slightly. This tart can be served warm or cold and pairs well with steamed new potatoes and a little gem salad.

Baked skate wings with Le Gruyère AOP sauce

Fish and cheese is a culinary taboo, but when paired correctly, the two can bring out the best in each other's flavours. This recipe for baked skate wings with Le Gruyère AOP sauce is a deliciously simple dish that combines the richness of the cheese with the delicate flavour of the fish.

Ingredients

• 2 skate wings or ray wings (approx. 400g each)
• 150g button mushrooms, thinly sliced
• 1 banana shallot, finely chopped
• 175ml dry white wine
• 25g butter, plus extra for dotting the fish
• 100g Le Gruyère AOP, grated
• 1 tbsp crème fraîche
• 1 small bunch flat leaf parsley, finely chopped
• Freshly ground black pepper

Method

• Preheat the oven to 200°C/gas mark 6.
• Scatter the mushroom slices and chopped shallot over a shallow baking tray.
• Place the skate or ray wings on top and season with salt and pepper. Dot the fish with a few pieces of butter.
• Pour the wine around the fish and cover the tray with foil. Cook in the oven for 10 minutes. The fish will not be completely cooked at this point.
• Carefully lift the fish off the tray and transfer to a plate. Keep it warm, and leave the softened vegetables and cooking juices on the tray for the sauce.
• To make the Le Gruyère AOP sauce, melt the butter in a pan. Stir in the flour and cook until the mixture turns brown and nutty.
• Add the mushrooms, shallots, and cooking juices from the tray. Whisk until thickened.
• Mix in the cheese, crème fraîche, and parsley until thoroughly combined.
• Place the wings on a heatproof serving dish and cover with the cheese and mushroom sauce.
• Place under a hot grill until the sauce is golden and bubbling.
• Serve each wing with the gratin topping, and any additional sauce. Accompany with steamed green vegetables or samphire, and perhaps some sautéed potatoes on the side.

Tips

• This recipe addresses the taboo of mixing fish and cheese, but if you're still unsure, you could try a different sauce, such as a Grenoble sauce or a beurre noir.
• If you're looking for a different type of cheese to use, feta, parmesan, and cream cheese are commonly paired with fish.

Frequently asked questions