Ius in Pisce Aurata Assa (Sauce for Baked Gilthead Bream)
Ius in Pisce Aurata Assa (Sauce for Baked Gilthead Bream) is a traditional Ancient Roman recipe for a classic sauce of pepper, coriander, mint, celery seeds, onions and raisins in a honey, vinegar, olive oil, wine and stock base which is served with baked gilthead bream. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Baked Gilthead Bream (Ius in Pisce Aurata Assa).
1/2 tsp freshly-ground black pepper
1/2 tsp coriander seeds
1 tsp celery seeds
1/2 tsp dried mint
1 shallot, finely chopped
2 tbsp seedless raisins
2 tsp honey
2 tsp white wine vinegar
1 tbsp olive oil
80ml white wine
1 tbsp liquamen (fish sauce)
200ml fish stock
Method:
Combine the black pepper, coriander seeds, celery seeds and dried mint in a mortar. Pound to grind then add the shallot and raisins. Pound to a paste then mix in the honey, white wine vinegar, liquamen, olive oil, wine and fish stock. Turn this mixture into a saucepan, bring to a boil, reduce to a simmer and cook gently for bout 30 minutes, or until thickened.
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