Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank)
Sepias Elixas a Balineo (Boiled Cuttlefish from the Tank) is a traditional Ancient Roman recipe for a classic dish of boiled cuttlefish or squid cooked in a strongly flavoured stock that's served with a sauce of the stock thickened with an egg liaison. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boiled Cuttlefish from the Tank (Sepias Elixas a Balineo).
Sepias elixas a balineo: in frigidam missas... cum pipere, lasere, liquamine, nucleis. ova addes et condies ut voles.
Translation
Boiled Cuttlefish from the Tank: Put in cold water . . . with pepper, laser, liquamen and nuts, Add eggs and other seasonings, as you wish.
Modern Redaction
Ingredients:
1kg squid or cuttlefish
For the Cooking:
1 tsp freshly-ground black pepper
1/4 tsp asafoetida
2 tbsp liquamen (fish sauce)
250ml good fish stock
4 tbsp pine nuts, finely chopped
For the Sauce:
1 tsp lovage seeds (or celery seeds), ground
60ml caroenum
1 egg yolk
Method:
Prepare the squid or cuttlefish then slice into strips. Combine in a pan with the black pepper, asafoetida, liquamen, fish stock and pine nuts. Pour in enough water to cover the ingredients then bring to a boil. Reduce to a simmer and cook for about 40 minutes, or until tender.
Take 250ml of the cooking stock and combine in a pan with the lovage and caroenum. Beat the egg yolk in a bowl and add a ladleful of the sauce to temper. Pour this into the pan with the sauce and heat gently to thicken (but do not boil). Arrange the squid or cuttlefish on a serving dish, pour over the sauce and serve.
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