Click on the image, above to submit to Pinterest.
In Pisce Oenogarum II (Wine Sauce for Fish II)
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 thickened with starch and 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).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4-6
Rating: 
Tags : Spice RecipesAncient Roman Recipes
Original Recipe
In pisce oenogarum: ut supra facies. cum bullierit, amulo obligabis.
Translation
Wine Sauce for Fish: Make as above. When it has been brought to a boil, thicken with starch.
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
2 tsp cornflour mixed to a slurry with 2 tbsp water (originally wheat starch, amulum, would have been used)
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 10 minutes. At this point, whisk in the cornflour slurry, bring back to a simmer and cook for about 15 minutes, or until thickened.
Serve to accompany the poached fish fillets.
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.
%20Recipe)