Ius in Pisce Elixo (Sauce for Poached Fish) is a traditional Ancient Roman recipe for a classic dish of fish that's flavoured with salt and coriander seed and which is served with vinegar. 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: piscem curabis diligenter, mittes in mortarium salem, coriandri semen, conteres bene, volves eum, adicies in patinam, cooperies, gypsabis, coques in furno. cum coctus fuerit, tolles, aceto acerrimo asperges et inferes.
Translation
Sauce for Poached Fish: Gut the fish carefully [and wash]. Then put salt and coriander seed in a mortar and grind well before rolling the fish [in this mixture]. Put the fish in a shallow pan, cover and seal with gypsum then cook in the oven. When the fish is cooked, lift it out, sprinkle with the sharpest vinegar and serve.
Modern Redaction
Ingredients:
1kg fish fillets
1 tsp sea salt
2 tsp coriander seeds
malt vinegar
Method:
Combine the salt and coriander seeds in a mortar. Pound until finely ground then sprinkle the seasoning mix over the fish fillets. Roll each fillet up tightly (this is both attractive and helps hold in the seasoning) then secure with a cocktail stick.
Bring a pan of water to a boil, set a steamer basket on top then add the fish fillets. Cover with a lid and steam for about 25 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fish from the steamer basket, arrange on a serving dish and sprinkle over a little of the vinegar. Serve immediately.
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