Patina de Pisce Lupo (A Dish of Wolf-fish) is a traditional Ancient Roman recipe for a classic dish of poached pike fillets served in a sauce of pepper, cumin, parsley, rue, onion, honey, fish stock and passum. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Wolf-fish (Patina de Pisce Lupo).
Pound the pepper, cumin, parsley, rue in a mortar then add the onions and grind to mix. Add the honey and liquamen and work into the contents of the mortar before adding the fish stock. Turn the resultant mixture into a pan, add the passum and olive oil then bring to a simmer and cook gently for 20 minutes, or until thickened.
In the meantime, add the pike fillets to a pan and pour in just enough fish stock to cover. Bring to a boil, reduce to a simmer then add a lid and poach for about 15 minutes, or until cooked through and tender.
Remove the fish from the pan, arrange on a plate then pour over the sauce and serve.
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