Skip to main content
Main

Salmon a LA Regence

Salmon served with glaze, lobster-coral, fried bread crustade, 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) · 12 ingredients
Jump to recipe ↓

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

  3. Place the salmon on an oval crustade of fried bread, about 3 inches high.

Sauce and garnish

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

  2. Garnish with groups of salmon quenelles, large crayfish, button mushrooms, and small fillets of soles decorated with spiral-shaped green gherkins.

  3. Simmer the garnishes in a little butter and lemon juice.

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

Serve

  1. 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 body of the dish, with flesh that flakes when cooked through.
Lobster-coral
Adds colour and a rich shellfish flavour to the glaze that coats the fish.
Fried bread
Forms a crisp base that lifts the fish and keeps it from sitting in the sauce.
Anchovy butter
Adds salty, savoury depth to the sauce, rounding out its richness.
Salmon quenelles
Give a soft, delicate texture contrasting with the firm whole fish.
Large crayfish
Provide sweet shellfish flavour and an elegant garnish.

The step that matters

Boil the whole salmon and remove the skin. Boiling must be gentle so the fish cooks through without breaking apart or drying out. Skinning while it is still warm and intact keeps the flesh whole 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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesLobster SauceLobster Sauce174 recipesSalmon SaladSalmon Salad155 recipes