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In Torpedine (Of Ray)
In Torpedine (Of Ray) is a traditional Ancient Roman recipe for a classic dish of poached skate or ray wings served with an onion, honey, wine, pepper and rue sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Ray (In Torpedine).
prep time
20 minutes
cook time
65 minutes
Total Time:
85 minutes
Serves:
2
Rating: 
Tags : Sauce RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
In torpedine: teritur piper, ruta, cepula arida. mel, liquamen, passum, vinum modice, olei boni guttas. cum bullire coeperit, amulo obligas.
Translation
Of Ray: Grind pepper, rue and a small dried onion. Add honey, fish stock, passum, a little wine and drops of good quality olive oil. When it begins to boil, thicken with starch.
Modern Redaction
Ingredients:
2 skate or ray wings
100ml white wine
2 tbsp white wine vinegar
2 small leeks, halved lengthways
sea salt, to taste
For the Sauce:
1/2 tsp freshly-ground black pepper
pinch of
rue (or
rosemary)
1 medium onion, finely chopped
1 tsp honey
200ml reserved stock from the fish
60ml white wine
60ml
passum
1 tsp olive oil
1 tbsp cornflour (originally wheat starch, amulum, would have been used)
Method:
Place the skate wings in a fish kettle or large oven-proof casserole. Add the wine, vinegar and leeks then pour over just enough water to cover. Season to taste, bring to a boil then reduce to a simmer and cook for about 40 minutes, or until the fish is tender.
In the meantime, prepare the sauce. Pound together the black pepper, rue and onion in a mortar until you have a smooth paste. Work in the honey, wine and passum then turn into a saucepan and add the olive oil and 200ml stock from the poached fish. Bring to a boil, reduce to a simmer and cook for 15 minutes. At this point, mix the cornflour to a smooth slurry with 2 tbsp of water. Whisk this into the sauce, bring back to a simmer and cook until thickened.
Arrange the poached fish on a serving dish, pour over the sauce and serve immediately.
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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