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In Torpedine Elixa (Sauce for Boiled Ray)
In Torpedine Elixa (Sauce for Boiled Ray) is a traditional Ancient Roman recipe for a classic dish of poached skate or ray wings served with a herb sauce thickened with egg and flavoured with mustard, vinegar and raisins. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Boiled Ray (In Torpedine Elixa).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
2
Rating: 
Tags : Sauce RecipesHerb RecipesAncient Roman Recipes
Original Recipe
In torpedine elixa: piper, ligusticum, petroselinum, mentam, origanum, ovi medium, mel, liquamen, passum, vinum, oleum. si voles, addes sinape, acetum. si calidum volueris, uvam passam addes.
Translation
[Sauce for] Boiled Ray: Pepper, lovage, parsley, mint, oregano, egg yolk, honey, liquamen, passum, wine and olive oil. If you like, add mustard and vinegar. If you want [to serve] it hot, add raisins.
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
1 tsp
lovage seeds (or celery seeds)
1/2 tsp dried
oregano, crumbled
1 tbsp fresh
flat-leaf parsley, finely chopped
1 sprig of fresh mint leaves, finely chopped
250ml reserved stock from the fish
1 tsp honey
60ml white wine
2 tbsp olive oil
1/4 tsp mustard powder
1 tbsp white wine vinegar
4 tbsp raisins
1 egg yolk
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, lovage (or celery) seeds, oregano, flat-leaf parsley and mint in a mortar. Work in the honey, white wine, olive oil, and white wine vinegar then scrape into a pan and pour in 250ml stock from the skate wings. Whisk in the mustard powder and raisins then bring to a boil. Reduce to a simmer and cook for 20 minutes. After this time, beat the egg yolk in a bowl. Pour over a little of the hot sauce to temper then pour the egg into the pan and whisk to combine. Heat gently to thicken (do not boil) then take off the heat.
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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