Ius diabotanon in pisce frixo
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Original RecipeIus diabotanon in pisce frixo (from Apicius' De Re Coquinaria)Ius diabotanon in pisce frixo: piscem quemlibet curas, lavas, friges. teres piper, cuminum, coriandri semen, laseris radicem, origanum, rutam, fricabis, suffundes acetum, adicies caryotam, mel, defritum, oleum, liquamen, temperabis, refundes in caccabum, facies ut ferveat. cum ferbuerit, piscem frictum perfundes, piper asperges et inferes. TranslationUse any kind of fish. Prepare clean, salt, turn in flour, salt and fry it. Crush pepper, cumin, coriander seed, laser root, oregano, and rue, all crushed fine, moistened with vinegar, date wine, honey, reduced must, oil, and broth. Pour in a sauce pan, place on fire, when simmering pour over the fried fish, sprinkle with pepper and serve. Ingredients:
4 cod steaks (or other firm white fish) Method:Place the chopped herbs in the bottom of an oven-proof dish. Add to these a few tablespoons of water the olive oil, ground cumin and a pinch of sea salt. Mix these together and add the cod steaks on top. Cook in an oven pre-heated to 150°C for an hour. Though the original recipe calls for fried fish this method imparts a better flavour and you only need one pot! To finish, set the fish to one side, add the vinegar, Coroenum, must, fish stock and honey to the herbs. Cook on the hot until it reaches boiling point then plate-out the fish and spoon a little of the sauce on top |
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