Aliter Ius in Murena Assa II (Sauce for Grilled Moray Eel, Another Way II)
Aliter Ius in Murena Assa (Sauce for Grilled Moray Eel, Another Way) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage coriander seeds, mountain catmint, onion, pine nuts and honey in a stock, vinegar and oil base that's intended to be served with moray eel. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Grilled Moray Eel, Another Way (Aliter Ius in Murena Assa).
Aliter ius in murena assa: piper, ligusticum, nepetam montanam, coriandri semen, cepam, nucleos pineos, mel, acetum, liquamen, oleum, et coques.
Translation
Sauce for Grilled Moray Eel, Another Way: [Mix] pepper, lovage, mountain catmint, coriander seeds, onion, pine nuts, honey, vinegar, liquamen and olive oil then cook.
Modern Redaction
Though the romans loved it, moray eel is not much consumed these days. However, this sauce works well with other types of eels and fish such as ling.
Combine the black pepper and lovage (or celery) seeds, mint and coriander seeds in a mortar. Pound to grind then add the shallot and pine nuts and pound again. Mix in the white wine vinegar, olive oil and fish stock then turn into a saucepan. Bring to a boil, reduce to a simmer and cook gently for 20 minutes, or until thickened.
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