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In Dentice Elixo (Sauce for Poached Bream)
In Dentice Elixo (Sauce for Poached Bream) is a traditional Ancient Roman recipe for a classic sauce of pepper, aniseed, cumin, thyme, mint and rue in a honey, vinegar, stock and olive oil base that's thickened with cornflour and which is served with poached bream. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Poached Bream (In Dentice Elixo).
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes
Original Recipe
In dentice elixo: piper, anethum, cuminum, thymum, mentam, rutam viridem, mel, acetum, liquamen, vinum, oleum modice. calefacies et amulo obligabis.
Translation
Sauce for Poached Bream: [Combine] pepper, anise, cumin, thyme, mint, fresh rue, honey, vinegar, liquamen and a little olive oil. Simmer and thicken with starch.
Modern Redaction
Ingredients:
2 whole poached bream
1/2 tsp freshly-ground black pepper
pinch of aniseed
1/4 tsp cumin seeds
1/4 tsp dried thyme
2 tsp fresh mint, finely chopped
1 tbsp honey
1 tbsp white wine vinegar
1 tbsp olive oil
1 tbsp liquamen (fish sauce)
250ml
fish stock
1 tsp cornflour mixed to a smooth slurry with 1 tbsp water (originally wheat starch, amulum, would have been used).
Method:
Combine the black pepper, aniseed, cumin seeds and tyme in a mortar. Pound to grind then add the mint and pound again until you have a paste. Mix in the honey, white wine vinegar, liquamen, olive oil and fish stock then turn into a saucepan. Bring to a boil, reduce to a simmer and cook gently for bout 20 minutes, or until thickened. At this point stir in the cornflour slurry and cook for about 5 minutes more, or until thickened
Serve to accompany the poached bream.
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.
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