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Patellam Lucretianam (A Dish à la Lucretius)
Patellam Lucretianam (A Dish à la Lucretius) is a traditional Ancient Roman recipe for a classic dish of fish poached in liquamen, olive oil and water with spring onions that's finished with honey, vinegar and defrutum. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish à la Lucretius (Patellam Lucretianam).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetable RecipesAncient Roman Recipes
Original Recipe
Patellam Lucretianam: cepas pallachanas purgas, viridia earum proicies, in patinam concides. liquaminis modicum, oleum et aquam. dum coquitur, salsum crudum in medium ponis. at ubi cum salso prope cocta fuerit, melle cochleare asparges, aceti et defriti pusillum. gustas. si fatuum fuerit, liquamen adicies, si salsum, mellis modicum, et coronam bubulam asparges, et bulliat.
Translation
A Dish á la Lucretius: Clean spring onions, throw away the green [parts] and chop [the remainder] into a shallow pan. Add a little stock, olive oil and water. While it cooks put raw salt fish in the centre. And when the fish are almost cooked add a spoonful of honey and a very little vinegar and defrutum. Taste. If it is too bland add liquamen; if too salty a little honey. Sprinkle also with oxtongue [leaves] and simmer.
Modern Redaction
Ingredients:
1 bunch of
spring onions (white parts only), chopped
250ml
fish stock
2 tbsp olive oil
60ml water
500g firm fish fillets
1 tsp honey
1 tsp white wine vinegar
1 tsp
defritum
liquamen (fish sauce), to taste
parsley, to garnish
Method:
Add the chopped shallots to the base of a pan then pour over the stock and add the olive oil and water. Arrange the fish fillets in the centre. Bring the pan to a simmer and cook gently over low heat for about 20 minutes, basting the fish frequently with the pan juices during this time, or until the fish pieces are cooked through.
When almost done, season with honey, vinegar and defrutum. Now taste the sauce and if it's a little bland add liquamen (fish sauce) and if too salty, add honey. Transfer the fish to a serving dish, pour over the sauce, garnish with parsley 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.
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