Walter Griffiths of Wroxeter Vineyard also uses Regner in the cooking of trout. A sheet of aluminum foil is gathered at the corners to create the container. The trout is placed in the container with a glass of Regner, a knob of butter and pepper, then baked in a hot oven.
A variation on this method uses wild salmon. The salmon fillet is marinated in Regner (one glassful again) which contained slivers of lemon rind and fresh ginger. After ½ hour in a cool place, a knob of butter and pepper are added and the salmon placed in a very hot oven until cooked.
Regner also proved an ideal companion to chicken with a creamy leek sauce accompanied by green beans, braised sliced potatoes and shallots