Name: Red Mullet in Fennel and Mint Sauce (Aliater ius in mullos assos)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Roman
Ingredients: 1.3–1.8kg red mullet; sprig of fresh rosemary (or rue); 4 sprigs of fresh mint; bunch of fresh coriander; fennel fronds or a sprig of dill; 1/2 tsp lovage seeds (or celery seeds); 2 tbsp clear honey; 240ml fish stock; drizzle of olive oil; ground black pepper; 40 ml white wine; salt to taste

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Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce)

Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) is a traditional Ancient Roman recipe for a dish of baked red mullet served with a herbed mint sauce of fish stock and honey. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Aliater ius in mullos assos.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Herb Recipes Baking Recipes Ancient Roman Recipes

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Original Recipe

Aliater ius in mullos assos (from Apicius' De Re Coquinaria)

Aliter ius in mullos assos: rutam, mentam, coriandrum, feniculum, omnia viridia, piper, ligusticum, mel, liquamen et oleum modice.

Translation

Another Sauce for Broiled Mullet: Rue, mint, coriander, fennel, — all of them green — pepper, lovage, honey, broth, and a little oil.

Modern Redaction

Ingredients:

1.3–1.8kg red mullet
sprig of fresh rosemary (or rue)
4 sprigs of fresh mint
bunch of fresh coriander

fennel fronds or a sprig of dill
1/2 tsp lovage seeds (or celery seeds)
2 tbsp clear honey
240ml fish stock
drizzle of olive oil
ground black pepper
40 ml white wine
salt to taste

Method:

Create a parcel using greaseproof paper by folding a sheet in half and repeatedly folding the sides to seal. Add the olive oil, salt, pepper, white wine and a sprig of rosemary to this. Close the top of the parcel and bake for 30–40 minutes at 170°C (325°F/Gas Mark 3) until cooked.

Finely chop the remaining herbs and combine with the remaining ingredients. Add to a saucepan, bring to the boil and simmer for 25 minutes to reduce. Pour this sauce over the baked mullet and serve immediately.

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.