Ius in pisce rubellione
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Original RecipeIus in pisce rubellione (from Apicius' De Re Coquinaria)Ius in pisce rubellione: piper, ligusticum, careum, serpyllum, apii semen, cepam siccam, vinum, passum, acetum, liquamen, oleum. amulo obligas. TranslationSeasoning for Red Snapper: Pepper, lovage, caraway, wild thyme, celery seed, dry onions, wine, raisin wine, vinegar, broth and oil; bind with roux. Modern RedactionIngredients:A pinch each of peppercorns, lovage (or young celery leaves), thyme, caraway seeds and dried onion1 drop asafoetida essence 1 tbsp dry white wine 1 tbsp passum 1 tbsp white wine or cider vinegar 1 tbsp olive oil 1 tbsp liquamen (or Nam Pla, Thai fish sauce) 1 tbsp cornflour Though the original recipe calls for red snapper, bream is an acceptable substitute (and far more common these days, being a farmed fish). Method:Place the pepper, lovage, caraway seeds and dried onion in a pestle and grind with a mortar until they form a paste. Moisten with a drop of asafoetida and add the wine, passum, vinegar, olive oil and Liquamen and mix until smooth. Pour this mixture into a saucepan, blend in the cornflour and heat until just boiling, stirring all the time. When the sauce has thickened, remove from the heat and serve with baked or steamed sea bream. |
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