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Ius in Mullo Taricho (Sauce for Salted Red Mullet)

Ius in Mullo Taricho (Sauce for Salted Red Mullet) is a traditional Ancient Roman recipe for a classic sauce of pepper, rue, onion, dates and mustard mixed with chopped sea urchin and olive oil that's served with fried or baked fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Salted Red Mullet (Ius in Mullo Taricho).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesVegetable RecipesAncient Roman Recipes

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Original Recipe


Ius in Mullo Taricho (from Apicius' De Re Coquinaria) IX, x, 9


Ius in mullo taricho: piper, rutam, cepam, dactilum, sinapi, trito commisces echino, oleo, et sic perfundes piscem frictum vel assatum.

Translation


Sauce for Salted Red Mullet: [Combine] pepper, rue, onion, dates and mustard. Mix with chopped sea urchin and olive oil. Pour this over fried or baked fish.

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
pinch of rue (or rosemary)
3 tbsp onion, finely chopped
4 tbsp dates, finely chopped
2 tbsp Dijon-style mustard
2 tbsp Pickled Bottled Sea Urchins, finely chopped
60ml olive oil

Method:

Pound together the pepper, rue, onion and dates in a mortar until you have a smooth paste. Work in the mustard and chopped sea urchins then whisk this mixture into the olive oil.

Serve as a cold dressing for fried or baked fish.


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.