Ius in Scorpione Elixo (Sauce for Poached Scorpion Fish)
Ius in Scorpione Elixo (Sauce for Poached Scorpion Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper, caraway, parsley and dates in a honey, vinegar, olive oil, mustard, stock and defritum base which is served with poached lesser weaver. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Poached Scorpion Fish (Ius in Scorpione Elixo).
Ius in scorpione elixo: piper, careum, petroselinum, caryotam, mel, acetum, liquamen, sinape, oleum, defritum.
Translation
Sauce for Poached Scorpion Fish: [Mix] pepper, caraway, parsley, dates, honey, vinegar, liquamen, mustard, olive oil and defritum.
Modern Redaction
This sauce was originally intended to be served with lesser weever (Echiichthys vipera) fish, but any small firm fish will do. It is good with lightly-poached sea bass or mullet fillets. If you increase the vinegar slightly it also makes an excellent accompaniment for mackerel fillets.
Combine the black pepper, caraway seeds and mustard powder in a mortar. Pound to grind then add the parsley and dates. Pound to a paste then mix in the honey, white wine vinegar, liquamen, olive oil, defritum 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.