A Resounding "No" to Fish and Cheese

Pondering the incompatible ( to me) pairing of fish and cheese, with the exception of a rich, voluptuous absurd lobster dish, such as Lobster Thermidor with a light gruyere crust maybe, that still I would not cook, but might sample. Grilled mussels do well with grated cheese, too. Neither of the aforesaid strictly speaking are "fish," of course.

(Lobster Mac Cheese seems to be a "thing" these days, I have noticed. Rich beyond comprehension, not that I've tried any... )

Anyway, I was pondering this when I came across the video recipe showcased below on The Guardian by Chef Tristan Welch. It's for mackerel baked with bits of mozzarella, beets and green onions. Oy!  Mackerel is an oily fish, terrific smoked, but again, it's rich, and culinarily certainly has no need of additional protein in the form of lovely and adorable mozzarella.  No, Chef, no!

Let me know if anyone tries it and adores it.....

 

Comments

[Republica Dominicana]

I have to tell ya, looks akward. But dont judge a book by its cover.I live in DR and nothing here looks too deliciouse but if you try it you wont get anough.

[Foodie]

Of course! An American classic. ( Still, not a fan.....)

[John]

I generally agree about the pairing of fish and cheese but feel the need to mention a classic that I love: the tuna melt. We usually make it here on the farm with Borealis whole wheat or multigrain bread and the ever-popular Cabot Seriously Sharp cheddar.