In Piscibum Elixis (Of Poached Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, celery seeds and oregano in a vinegar, pine nut, date, honey, vinegar, stock and mustard base that's intended to be served over poached fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Poached Fish (In Piscibum Elixis).
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Original Recipe
In Piscibum Elixis (from Vinidarius' Apici Excerpta) xviii
In Piscibum Elixis: Teres piper, ligusticum, api semen, origanum, suffundes acetum, adicies nucleos pineos, caryotam quod satis sit, mel, acetum, liquamen, sinape. temperabis et uteris.
Translation
Of Poached Fish: Grind pepper, lovage, celery seeds and oregano [in a mortar]. Pour vinegar [over these seasonings] and add pine nuts, sufficient dates, honey, vinegar, liquamen and mustard. Blend [, cook] and use [as a sauce].
Pound together the black pepper, lovage seeds, celery seeds and oregano in a mortar. Work in the white wine vinegar, to form a paste then add the pine nuts and dates and pound until smooth.
Mix with the honey, white wine vinegar, fish stock, fish sauce and mustard. Pour into a saucepan, bring to a boil and cook for about 20 minutes or until thickened. Use hot as a sauce to pour over poached fish.
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