Salmon à la Regence is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of boiled salmond that's skinned, covered in whiting forcemeat, decorated with mushrooms then oven baked and served with perigeux sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Salmon à la Regence.
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This is a classic recipe for a Victorian version of Salmon à la Regence that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 204.—SALMON A LA REGENCE.
For this purpose procure a small salmon-peel weighing about six pounds; truss it in the form of an S, boil it off some hours before dinner-time, and having removed the fish from the water, and allowed it to become cold, with a knife carefully peel off the skin, and then mask over the fish entirely with a coating of fish forcemeat, No. 186 (in which there has been mixed a good quantity of lobster spawn to colour it red), and after smoothing the surface over by means of a knife dipped in hot water and lightly drawn over the forcemeat, insert thereupon some pieces of truffles to form a decoration representing sprigs of laurels, &c.; cover the salmon over with paper previously well greased with butter, place it in the oven for about half an hour before dinner-time, and when the forcemeat has become firm. yet somewhat elastic to the touch, dish up the salmon, garnish it with périgeux sauce, No. 67, some decorated quenelles of lobster, No. 187, large crayfish, and button mushrooms. Note.—As this is evidently a very extravagant dish, it may be indulged in only upon extraordinary occasions; and even then the most expensive articles may be dispensed with, without deterioration to the superiority of the dish itself.
Modern Redaction
Ingredients:
1 small salmon (about 2.5kg), cleaned, scaled and trussed into an 'S' shape Quenelle Forcemeat of Whitings, coloured red with paprika or lobster spawn
truffle slices (or slices of chestnut mushrooms)
périgueux sauce, to garnish
lobster quenelles, to garnish
boiled crayfish, to garnish
button mushrooms, to garnish
Method:
Add the salmon to a fish kettle or large pan of lightly-salted, boiling, water. Bring to a simmer and cook for about 40 to 60 minutes, or until the salmon is cooked through.
Drain and set aside to cool then remove the skin from the fish. Transfer the fish to a roasting dish then cover all over with the whiting forcemeat. Use a palette knife dipped in hot water to smooth the forcemeat then insert truffle slices (or chestnut mushroom slices) to garnish in decorative patterns.
Cover the salmon with well-buttered kitchen foil then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the forcemeat is firm but still elastic to the touch.
Remove the salmon from the oven, transfer to a serving plate then garnish with périgeux sauce, lobster quenelles, boiled crayfish and button mushrooms. Serve immediately.
