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Patina Solearum ex Ovis (A Dish of Soles with Eggs)

Patina Solearum ex Ovis (A Dish of Soles with Eggs) is a traditional Ancient Roman recipe for a classic dish of soles cooked in liquamen, olive oil and wine that's seasoned with pepper and oregano before being thickened with eggs and served sprinkled with black pepper. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Soles with Eggs (Patina Solearum ex Ovis).

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4

Rating:

Tags : Spice RecipesHerb RecipesMilk RecipesAncient Roman Recipes

Original Recipe

Patina Solearum ex Ovis (from Vinidarius' Apici Excerpta) xix

Patina Solearum ex Ovis: Rades, purgas, componis in patinam, adicies liquamen, oleum, vinum, fasciculum porri et coriandri semen, mittis ut coquatur. teres piper modicum, origanum, suffundis ius de suo sibi, adicies iuri decem cruda ova, dissolvis et in unum corpus facies. traicies in patinam super soleas. ad ignem lentum pones ut decoquat, et cum duxerit, piper adspargis.

Translation

A Dish of Soles with Eggs: Scale, clean and arrange [the soles] in a pan. Add liquamen, olive oil, wine, and a bouquet of chives and coriander seeds. Mix and cook. Pound a little pepper, oregano. Pour [over] the pan juices and add ten raw eggs. Blend so that the mixture is smooth. Now pour this mixture over the soles and cook over a low heat. When [the sauce has] thickened, sprinkle with pepper and serve.

Modern Redaction

Ingredients:

500g fillets of sole
6 tbsp olive oil
3 tbsp liquamen (fish sauce)
60ml fish stock
60ml white wine
1 bouquet of chives, tied together
1/2 tsp coriander seeds
1/2 tsp freshly-ground black pepper
1/2 tsp dried oregano, crumbled
5 raw eggs
100ml milk

Method:

Combine the olive oil, liquamen, fish stock, olive oil, chives and coriander seeds in a skillet or deep-sided frying pan. Lay in the sole fillets, bring back to a simmer then cover with a lid and cook for about 25 minutes, or until the fish is tender.

In the meantime, pound together the black pepper and oregano in a mortar. Moisten with a little of the milk then scrape into a bowl. Crack in the eggs and whisk then beat in the remainder of the milk. When the soles have cooked strain the cooking liquid and whisk into the egg mixture.

Pour this omelette mix back over the sole fillets and cook until the omelette mixture is set. Serve hot.

Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.