Ius in Percam (Sauce for Perch) is a traditional Ancient Roman recipe for a classic sauce of damson plums, and onions with spices in a wine, vinegar and olive oil base that's intended to be served with boiled perch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Perch (Ius in Percam).
Ius in percam: piper, ligusticum, cuminum frictum, cepam, pruna damascena enucleata, vinum, mulsum, acetum, oleum, defritum, et coques.
Translation
Sauce for Perch: [Combine] pepper, lovage, toasted cumin, onion, pitted damsons, wine, vinegar, olive oil and defritum then cook.
Modern Redaction
Ingredients:
1.2kg (about) poached perch
1/2 tsp freshly-ground black pepper
1 tsp lovage (or celery) seed
1/2 tsp toasted cumin seeds
1 tbsp onion, finely chopped
4 damson plums, pitted and chopped
60ml white wine
1 tsp white wine vinegar
1 tbs olive oil
2 tbsp defritum
200ml fish stock
Method:
Combine the black pepper, lovage (or celery) seeds and cumin seeds in a mortar. Pound to grind then add the onion and plums and pound again. Mix in the white wine, white wine vinegar, olive oil, defritum and fish stock then turn into a suaucepan. Bring to a boil, reduce to a simmer and cook for 20 minutes, or until thickened.
)
Click on the image, above to submit to Pinterest.