Name: Sauce for Gilthead (Ius in Pisce Aurata)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 2 egg yolks; 1 tsp vinegar; 1 tsp liquamen (fish sauce (nam pla)); 1 tbsp olive oil; 250ml dry white wine; 1/2 tsp ground cumin seeds; 1/2 tsp ground coriander seeds; 1/2 tsp ground black pepper; 1/2 tsp ground lovage seeds (or celery seeds); 1 tsp mint, shredded; 1/4 tsp pitted and minced myrtle berries (or crushed juniper berries); 4 tsp roux (mix 2 tsp flour with 2 tsp butter to a smooth paste)

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Ius in Pisce Aurata (Sauce for Gilthead)

Ius in Pisce Aurata (Sauce for Gilthead) is a traditional Ancient Roman recipe for a classic egg yolk sauce for fish (specifically gilthead bream). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Gilthead (Ius in Pisce Aurata).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Ancient Roman Recipes

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Original Recipe

Ius in Pisce Aurata (from Apicius' De Re Coquinaria X,2,8)

Ius in pisce aurata: piper, ligusticum, careum, origanum, rutae bacam, mentam, myrtae bacam, ovi vitellum, mel, acetum, oleum, vinum, liquamen. calefacies et sic uteris.

Translation

Sauce for gilthead: Pepper, lovage, caraway, oregano, rue seeds, mint, myrtle berries, egg yolks, honey, vinegar, oil, wine and liquamen. Heat and use warm.

Ingredients:

2 egg yolks
1 tsp vinegar
1 tsp liquamen (fish sauce (nam pla))
1 tbsp olive oil
250ml dry white wine
1/2 tsp ground cumin seeds
1/2 tsp ground coriander seeds
1/2 tsp ground black pepper
1/2 tsp ground lovage seeds (or celery seeds)
1 tsp mint, shredded
1/4 tsp pitted and minced myrtle berries (or crushed juniper berries)
4 tsp roux (mix 2 tsp flour with 2 tsp butter to a smooth paste)

Method:

Beat the egg yolks in a bowl with all the liquid ingredients hen add the herbs and spices and pour into a small pan. Cook over low heat for about 10 minutes then, as soon as the sauce begins to bubble add the roux.

Whisk to combine and cook for 2 minutes. Serve hot over grilled, baked or steamed 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.