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Aliter Ius in Mugile Salso (Another Sauce for Salted Grey Mullet)

Aliter Ius in Mugile Salso (Another Sauce for Salted Grey Mullet) is a traditional Ancient Roman recipe for a classic sauce of pepper, oregano, colewort (or mustard) and mint with onion in an olive oil vinaigrette base that is intended to be served with grey mullet. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Sauce for Salted Grey Mullet (Aliter Ius in Mugile Salso).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes

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Original Recipe


Aliter Ius in Mugile Salso (from Apicius' De Re Coquinaria) IX, x, 7


Aliter ius in mugile salso: piper, origanum, erucam, mentam, rutam, calvam, caryotam, mel, oleum, acetum et sinape.

Translation


Another Sauce for Salted Grey Mullet: Pepper, oregano, colewort, mint, rue, filbert nuts, dates, honey, olive oil, vinegar and mustard.

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
1 tsp dried oregano, crumbled
1 tsp dried mint, crumbled
pinch of rue (or rosemary)
2 tbsp finely-chopped hazelnuts
2 tbsp dates, finely chopped
2 tsp runny honey
1/8 tsp colewort (or mustard powder)
1/8 tsp mustard powder
80ml extra-virgin olive oil
40ml white wine vinegar or cider vinegar

Method:

Pound together the pepper, oregano, mint , rue, colewort and mustard powder in a mortar. Pound the dates to form a paste then turn into a bowl and whisk in the honey, white wine vinegar, olive oil and white wine.

Arrange your cold, cooked fish (originally salted grey mullet would have been used) on a serving dish. Pour over the sauce and serve.


Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.