Name: Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old (Ius in Siluro, in Pelamyde et in Thynno Salsis)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1/2 tsp freshly-ground black pepper; 1 tsp lovage seeds (or celery seeds); 1/4 tsp ground cumin; 1 tsp dried mint, crumbled; pinch of rue (or rosemary); 1 tbsp finely-chopped onion; 2 tbsp finely-chopped hazelnuts; 2 tbsp dates, finely chopped; 1/4 tsp mustard powder; 80ml extra-virgin olive oil; 40ml white wine vinegar or cider vinegar

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Ius in Siluro, in Pelamyde et in Thynno Salsis (Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old)

Ius in Siluro, in Pelamyde et in Thynno Salsis (Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old) is a traditional Ancient Roman recipe for a classic sauce of onion, lovage and cumin in a honey, vinegar, mustard and olive oil base thickened with hazelnuts and dates that's intended to be served with cold tuna, or sheatfish (European catfish). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old (Ius in Siluro, in Pelamyde et in Thynno Salsis).

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Ancient Roman Recipes

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Original Recipe

Ius in Siluro, in Pelamyde et in Thynno Salsis (from Apicius' De Re Coquinaria) IX, x, 8

Ius in siluro, in pelamyde et in thynno salsis: piper, ligusticum, cuminum, cepam, mentam, rutam, calvam, caryotam, mel, acetum, sinape, oleum.

Translation

Sauce for Salt Sheatfish, Young Tuna, or Tuna Over a Year Old: Pepper, lovage, cumin, onion, mint, rue, filbert nuts, dates, honey, vinegar, mustard and olive oil.

Modern Redaction

Ingredients:

1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1/4 tsp ground cumin
1 tsp dried mint, crumbled
pinch of rue (or rosemary)
1 tbsp finely-chopped onion
2 tbsp finely-chopped hazelnuts
2 tbsp dates, finely chopped
1/4 tsp mustard powder
80ml extra-virgin olive oil
40ml white wine vinegar or cider vinegar

Method:

Pound together the pepper, lovage (or celery) seeds, cumin, mint, rue, and mustard powder in a mortar. Add the dates and onion and pound to form a paste then work in the vinegar. Turn the mixture into a bowl and whisk in the olive oil.

Arrange your cold, cooked fish on a serving dish. Pour over the sauce and serve.

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.