Click on the image, above to submit to Pinterest.
Ius in Mullos Assos (Sauce for Baked Red Mullet)
Ius in Mullos Assos (Sauce for Baked Red Mullet) is a traditional Ancient Roman recipe for a classic nut-based sauce intended to be served with baked red mullet. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Baked Red Mullet (Ius in Mullos Assos).
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Ius in mullos assos: piper, ligusticum, rutam, mel, nucleos, acetum, vinum, liquamen, oleum modice. calefacies et perfundes.
Translation
Sauce for Baked Red Mullet: [Combine] pepper, lovage, rue, honey, nuts, vinegar, wine, liquamen and a little olive oil. Heat and pour over [the baked fish].
Modern Redaction
Ingredients:
whole
red mullet, baked (about 1.3kg)
1/2 tsp freshly-ground black pepper
1 tsp
lovage seeds (or celery seeds)
pinch of
rue (or
rosemary)
1 tsp runny honey
4 tbsp
almonds, chopped
1 tsp white wine vinegar
2 tbsp white wine
60ml
fish stock
1 tbsp liquamen (fish sauce)
1 tbsp olive oil
Method:
Combine the black pepper, lovage (or celery) seeds and rue (or rosemary) in a mortar. Pound to grind then work in the nuts and pound together. Mix in the white wine, white wine vinegar, liquamen, olive oil and fish stock. Turn into a small pan and bring to a boil. Reduce to a simmer and cook for 20 minutes, or until thickened.
Serve to accompany the baked fish.
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 collection.
%20Recipe)