Ius in Pisce Elixo (Sauce for Poached Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, cumin, shallot, oregano, nuts, honey, pine nuts, and vinegar in a mustard and stock base that's intended to be served hot or cold with poached fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Poached Fish (Ius in Pisce Elixo).
Ius in pisce elixo: piper, ligusticum, cuminum, cepulam, origanum, nucleos, caryotam, mel, acetum, liquamen, sinapi, oleum modice. ius calidum. si velis, uvam passam.
Translation
Sauce for Poached Fish: Pepper, lovage, cumin, shallot, oregano, nuts, dates, honey, vinegar, liquamen, mustard and a little olive oil. If you want [to serve the] sauce hot, add raisins.
Modern Redaction
Ingredients:
poached fish fillets (about 1kg)
For the Sauce:
1/4 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/4 tsp ground cumin
1/2 tsp dried oregano, crumbled
2 shallots, finely chopped
4 tbsp pine nuts
3 dates, finely chopped
1 tsp runny honey
1 tsp white wine vinegar
1/4 tsp mustard powder
1 tsp olive oil
300ml fish stock
4 tbsp raisins (if serving the sauce hot)
Method:
Pound together the black pepper, lovage (or celery) seeds, cumin and oregano in a mortar. Mix in the shallots, pine nuts and dates and pound again. Now work in the honey, vinegar, mustard powder, olive oil and fish stock. Turn into a saucepan then bring the mixture to a boil. Reduce to a simmer and cook for about 25 minutes, or until thickened.
If serving hot, add the raisins to the sauce near the end of cooking. Either pour immediately over the poached fish and serve or allow to cool and serve as a dressing at room temperature.
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