In Pisce Oenogarum (Wine Sauce for Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper and rue in a honey, passum, stock and caroenum base which is served with poached or baked fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Wine Sauce for Fish (In Pisce Oenogarum).
In pisce oenogarum: teres piper, rutam, mel commisces, passum, liquamen, caroenum, et igni mollissimo calefacies.
Translation
Wine Sauce for Fish: Grind pepper and rue. Mix in honey, passum, liquamen and caroenum and simmer over the gentlest of fires.
Modern Redaction
This sauce was originally intended to be served with lesser weever (Echiichthys vipera) fish, but any small firm fish will do. It is good with lightly-poached sea bass or mullet fillets. If you increase the vinegar slightly it also makes an excellent accompaniment for mackerel fillets.
Ingredients:
1kg poached, baked or fried fish fillets
1/2 tsp freshly-ground black pepper
pinch of rue (or rosemary)
1 tbsp honey
60ml passum
60ml caroenum
2 tbsp liquamen (fish sauce)
250ml fish stock
Method:
Combine the black pepper and rue (or rosemary) in a mortar. Pound to grind then mix in the honey, passum, caroenum, liquamen and fish stock. Turn this mixture into a saucepan, bring to a simmer and continue simmering gently for about 30 minutes, or until thickened.
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