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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).
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes
Original Recipe
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.
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 collecôion
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