Ius in Mugile Salso (Sauce for Salted Grey Mullet)
Ius in Mugile Salso (Sauce for Salted Grey Mullet) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, cumin, onions, herbs, nuts, dates, honey, vinegar and mustard that's intended to be served with grey mullet. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Salted Grey Mullet (Ius in Mugile Salso).
Ius in mugile salso: piper, ligusticum, cuminum, cepa, menta, ruta, calva, caryota, mel, acetum, sinape et oleum.
Translation
Sauce for Salted Grey Mullet: Pepper, lovage, cumin, onions, mint, rue, filbert nuts, dates, honey, vinegar, mustard and olive oil.
Modern Redaction
Ingredients:
1kg cold, cooked fish fillets (originally salt fish [grey mullet] would have been used)
For the Dressing:
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/2 tsp ground cumin (or to taste)
1 tsp dried mint, crumbled
2 tbsp finely-chopped onion
pinch of rue (or rosemary)
2 tbsp finely-chopped hazelnuts
2 tbsp dates, finely chopped
2 tsp runny honey
1/4 tsp mustard powder
80ml extra-virgin olive oil
40ml white wine vinegar or cider vinegar
Method:
Pound together the pepper, lovage (or celery) seeds, cumin, mint and rue in a mortar. Add the hazelnuts, dates and onion and pound until smooth. Work in the honey and vinegar then turn into a bowl and whisk in the mustard powder and olive oil.
Arrange the fish fillets on a serving dish, pour over the dressing and serve.
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