Ius in Lacertos Elixos (Sauce for Poached Lizard Fish)
Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, cumin, rue and onions in a honey, vinegar, stock and oil base that's was originally to be served with poached lizardfish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ius in Lacertos Elixos (Sauce for Poached Lizard Fish).
Ius in lacertos elixos: piper, ligusticum, cuminum, rutam viridem, cepam, mel, acetum, liquamen, oleum modice. cum bullierit, amulo obligas.
Translation
Sauce for Poached Lizard Fish: [Combine] pepper, lovage, cumin, fresh rue, onions, honey, vinegar, liquamen and a little olive oil. After bringing to a boil, thicken with starch.
Modern Redaction
Though the Romans loved it, lizardfish is not much consumed these days outside the Mediterranean. However, this sauce works well with any firm fish.
Ingredients:
1kg fish fillets, poached
1/2 tsp freshly-ground black pepper
1 tsp lovage (or celery) seeds
1/2 tsp cumin seeds
pinch of rue (or rosemary)
2 shallots, finely chopped
2 tsp honey
2 tsp white wine vinegar
250ml fish stock
1 tbsp liquamen (fish sauce)
1 tbsp olive oil
Method:
Combine the black pepper, lovage (or celery) seeds, cumin seeds, and rue in a mortar. Pound to grind then add the shallots and pound again. Mix in the honey, white wine vinegar, liquamen, fish stock and olive oil then turn into a saucepan. Bring to a boil, reduce to a simmer and cook gently for 20 minutes, or until thickened.
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