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).
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].
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.
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