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Salad

Salmon a LA Regence

Salmon glazed with lobster-coral, served on bread croustade with Regent’s sauce, anchovy butter, lemon juice, and garnishes of salmon quenelles, crayfish, mushrooms, soles, and gherkins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmon a LA Regence

Ingredients

Directions

Prepare the salmon

  1. Boil the whole salmon and remove the skin.

  2. Cover the salmon with strong glaze mixed with pounded lobster-coral.

Assemble and garnish

  1. Place the salmon on an oval croustade of fried bread, about three inches high.

  2. Pour Regent's sauce around the salmon, finished with anchovy butter and lemon juice.

  3. Garnish with groups of salmon quenelles, large crayfish, button mushrooms, and small fillets of soles decorated with spiral-shaped green gherkins, simmered in butter and lemon juice.

  4. Decorate the back and head of the fish with ornamented fillets of soles.

  5. Serve some of the sauce in a separate dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  3. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole salmon
Forms the central fish, cooked and set with its flesh intact for the presentation.
Strong glaze
Coats the salmon, giving a glossy, set surface and a rich, savoury flavour.
Butter
Adds richness and a smooth, rounded flavour to the sauce and garnishes.
Lemon juice
Adds acidity that brightens the rich sauce and the butter-simmered garnishes.
Anchovy butter
Adds salty, savoury depth and richness to the sauce.
Fried bread
Provides a crisp base that holds the salmon above the sauce.

The step that matters

Boil the whole salmon and remove the skin. Overcooking makes the flesh dry and flaky, while removing the skin while it is still hot can tear the delicate flesh. Gentle poaching keeps the fish moist and intact for the glaze and presentation.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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