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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).
prep time
15 minutes
cook time
35 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesAncient Roman Recipes
Original Recipe
Ius in pisce aurata assa: piper, coriandrum, mentam aridam, apii semen, cepam, uvam passam, mel, acetum, vinum, liquamen et oleum.
Translation
Sauce for Baked Gilthead Bream: [Combine] pepper, coriander, dried mint, celery seeds, onion, raisins, honey, vinegar, wine, liquamen and olive oil.
Modern Redaction
Ingredients:
2 whole baked gilthead bream
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.
Serve to accompany the baked gilthead bream.
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.
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