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Salad

Salmon a LA Regence

A salmon dish glazed with lobster coral, served on fried bread with Regent's sauce, anchovy butter, lemon juice, and garnished quenelles, crayfish, mushrooms, and soles.

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

Poach and glaze

  1. Boil the whole salmon and remove the skin.

  2. Mask the salmon with strong glaze mixed with pounded lobster coral.

Assemble and garnish

  1. Place the salmon on an oval croustade of fried bread.

  2. Pour Regent's sauce around the salmon, finishing 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.

  4. Sauté the gherkins in a little butter and lemon juice.

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

  6. Serve some of the sauce in a boat.

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

Salmon
Forms the main centrepiece; its flesh is the dish's core.
Strong glaze
Gives the salmon a glossy, set coating that shows off its appearance.
Regent's sauce
Adds a rich, saucy base that surrounds and moistens the fish.
Anchovy butter
Adds salty, savoury richness to the finished sauce.
Large crayfish
Adds delicate shellfish sweetness and a decorative garnish.
Button mushrooms
Add earthy flavour and texture to the garnish.

“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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