A friend of mine is in culinary school and last week brought me some Smoked Salmon Mousse she made that day. It was amazing. So put me down for, dairy with seafood…YEA!!!
It. Made. Gail. Nauseous. That did look pretty barf-inducing.
Glad to see I'm not alone liking certain dairy with certain seafood. The jalepeno - habenero cream sauce really is good with swordfish. Also tossed with shrimp and pasta.Those are fighting words, Bobo. If it’s made with anything but cream, it’s not butter. It’s a butter subsitute or margarine or Crisco or whatever, but it is most definitely not butter.
And butter, garlic, and most seafood were destined for each other. Yum. Olive oil is just not the same.
I completely forgot about crab rangoons, even if they aren’t high cuisine. Mmm, sweet crab, spring onion, and cream cheese.
romansperson: Thanks! That saves me the trouble of experimenting in the kitchen. I wouldn’t have thought to add mushrooms or spinach.
They named a sauce for shrimp using a word that means a bigger cousin of shrimp? That’s just perverse, it comes in second only to the entree debacle.
The next time I order the “shrimp scampi” at The Olive Garden, I’m going to greedily inhale it, as usual, and then loudly and persistently demand the second course of larger shrimp, as advertised. I’m all for exploiting a principle if there’s a possibility of free shrimp involved.
You’re welcome - the original recipe I found long ago used peas instead of spinach, but I like spinach better and it goes well with lots of cream/cheese sauces so that’s what I add. I’d expect asparagus to work too, probably.
Why not?
In one fish soup I make, milk is the main ingredient:
2 L milk
0.5 L beer
1 kg fish
5 carrots
5 large potatoes
2 large onions
1 box with creme fraice
1 tablesp butter
1 teasp white pepper
fresh dill and parsley
1 lemon squeesed
a fistful of salt
Also, gratinated scallops with wolf-fish needs a thick white sauce to cuddle with, and this is how I make it:
butter and flour (amount depending on how much sauce you need) fried vigorously and mixed with milk, creme and white wine. Add a pinch of nutmeg and white pepper, and a pinch of salt to taste.
Can’t see myself cooking seafood without some dairy in it 
Funny you should mention that. I was thinking I’d probably use peas instead of spinach.
Lobster Newberg is made with heavy cream … Lobster Newberg
Then there’s Lobster a la Riseholm from the Mapp and Lucia novels. The recipe was never revealed, but I’ll bet it featured cream.
The naysayers can take a deep-sea dive with an anchor for a necklace. I’d never even heard of this “prohibition” until I read some local food snob whining about a dish he’d ordered that violated the “never, never, NEVER!” seafood/dairy rule. I like cream or cheese with my fruits de mer sometimes, and if that makes me a hopeless philistine, so be it. I’ll continue enjoying my shrimp nachos or salmon in lemon-caper cream sauce while you smooch my barnacled butt.
We should round up these seafood nazis, strip them naked and tie them to a pole at the seashore at low tide and let the north atlantic current cool them down for a bit. When the tide goes down again we could throw seaurchins and jellyfish at them
Sounds like a good warmup. Then we can get creative!
Nothing at all wrong with it, according to My Son The Chef. And that’s good – I love my tuna salad sandwich with a glass of milk!
Is the seafood-and-dairy culinary taboo a recent development? I never heard of it until reading this thread. The whole thing seems like an arbitrary rule made by snobby foodie elitists to make everyone outside their circle look bad. (“Oh my God, will you look at that uncouth troglidyte! He’s *eating * scallop alfredo!”)
Read my post above. Properly, it applies only to Italian cuisine and only Americans make a big deal about it.
I’d heard of the no diary with seafood thing and ignored it. For the most part I don’t have a problem with the combo. Even parmesan and romano seem fine with seafood as long as it’s in moderation.
I think the real taboo would be doing something like melting a big slab of velveeta over a nice hunk of fish or shellfish …
or anything else…
[sub]except maybe nachos.[/sub]