Ius in Cornutam (Sauce for Horned Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, oregano, onion and raisins in a wine, honey, vinegar, stock and olive oil base intended to be served with poached fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Horned Fish (Ius in Cornutam).
Ius in cornutam: piper, ligusticum, origanum, cepam, uvam passam enucleatam, vinum, mel, acetum, liquamen, oleum, et coques.
Translation
Sauce for Horned Fish: [Blend] pepper, lovage, oregano, onion, seedless raisins, wine, honey, vinegar, liquamen and olive oil then cook.
Modern Redaction
For this recipe, the horned fish mentioned is probably Scorpaena porcus, the black scorpionfish (brown rascasse), but any firm-fleshed fish can be employed.
Combine the black pepper, lovage (or celery) seeds and oregano in a mortar. Pound to grind then work in the onion and raisins then pound together. Mix in the white wine, liquamen, honey, vinegar, olive oil and fish stock. Turn into a large pan and bring to a simmer. Add the fish fillets, cover and poach gently for 10 minutes.
Carefully transfer the fish to a serving dish, pour over the sauce and serve immediately.
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