Aliter Ius in Pisce Elixo (Another Sauce for Poached Fish)
Aliter Ius in Pisce Elixo (Another Sauce for Poached Fish) is a traditional Ancient Roman recipe for a classic sauce of spices, onion, wine, vinegar, stock and olive oil thickened with hard-boiled egg yolks that's intended to be served with poached fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Sauce for Poached Fish (Aliter Ius in Pisce Elixo).
Aliter [ius] in pisce elixo: teres piper, ligusticum, coriandrum viridem, satureiam, cepam, ovorum vitella cocta, passum, acetum, oleum et liquamen.
Translation
Another [Sauce] for Poached Fish: Combine pepper, lovage, fresh coriander, savory, onion, the yolks of hard-boiled eggs, passum, vinegar, oil and liquamen.
Modern Redaction
Ingredients:
poached fish fillets (about 1kg)
For the Sauce:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1 tbsp coriander leaves, finely minced
1/2 tsp savory, chopped
2 tbsp onion, chopped
3 hard-boiled egg yolks
120ml passum
2 tsp white wine vinegar
1 tbsp olive oil
1 tbsp liquamen
250ml fish stock
Method:
Pound together the black pepper, lovage (or celery) seeds, coriander leaves and savory in a mortar. Add the onion and pound to mix then add the hard-boiled egg yolks and crush into the spices. Now work in the passum, white wine vinegar and olive toil. Turn into a saucepan and mix in the liquamen and fish stock then bring the mixture to a boil. Reduce to a simmer and cook for about 25 minutes, or until thickened.
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