Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish)
Ius Diabotanon in Pisce Frixo (A Herb Sauce for Fried Fish) is a traditional Ancient Roman recipe for a classic sauce of black pepper, cumin, coriander and asafoetida in a vinegar, date, honey, oil, wine and fish stock base intended to be served with fried fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Herb Sauce for Fried Fish (Ius Diabotanon in Pisce Frixo).
Ius diabotanon in pisce frixo: piscem quemlibet curas, lavas, friges. teres piper, cuminum, coriandri semen, laseris radicem, origanum, rutam, fricabis, suffundes acetum, adicies caryotam, mel, defritum, oleum, liquamen, temperabis, refundes in caccabum, facies ut ferveat. cum ferbuerit, piscem frictum perfundes, piper asperges et inferes.
Translation
A Herb Sauce for Fried Fish: Take whatever fish you like, gut, wash and fry it. Pound pepper, cumin, coriander seeds, laser root, oregano and rue and blend. Pour in vinegar and add dates, honey, defritum, oil and fish stock. Blend and pour into a coking pot. Heat until boiling and pour over the fried fish. Sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1kg fish fillets, fried in olive oil
For the Sauce:
1/2 tsp freshly-ground black pepper
1/4 tsp cumin seeds
1/3 tsp coriander seeds
pinch of asafoetida
pinch of rue or rosemary
1 tbsp white wine vinegar
4 dates, finely chopped
2 tsp honey
1 tbsp olive oil
80ml defritum
200ml fish stock
Method:
Pound together the black pepper, cumin seeds, coriander seeds and asafoetida in a mortar. Moisten with white wine vinegar, dates, honey, olive oil and defritum. Turn into a saucepan and work in the fish stock. Bring the mixture to a boil then reduce to a simmer and cook for about 25 minutes, or until thickened.
Arrange the fried fish on a serving dish and pour over the sauce. Serve immediately.
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