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Salmon a LA Regence

A salmon dish served on fried bread with glaze, lobster coral, Regent's sauce, anchovy butter, lemon juice, and garnishes of 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

Prepare the salmon

  1. Boil the whole salmon and remove the shin.

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

Assemble and garnish

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

  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. Simmer 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

Whole salmon
Forms the main body of the dish, cooked by boiling and then glazed.
Strong glaze
Coats the fish with a glossy, set layer that carries the lobster coral flavour.
Regent's sauce
Rich sauce poured around the fish, adding moisture and a creamy finish.
Fried bread
Forms the crisp croustade base that lifts the fish above the sauce.
Anchovy butter
Adds savoury, salty depth to the sauce, finished with lemon juice.
Butter
Adds richness and gentle moisture when used to simmer the gherkins.

The step that matters

Boil the whole salmon. Boiling a whole fish needs gentle simmering rather than a hard boil, because vigorous bubbling can break the flesh apart and leave it dry or ragged before glazing.

“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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