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Welcome to the Celtnet Roman Recipes Page for Sauce for Gilthead

Ius in Pisce Aurata
(Sauce for Gilthead)

Origin: Roman      Period: Traditional

Original Recipe

Ius in Pisce Aurata (from Apicius' De Re Coquinaria X,2,8)

Ius in pisce aurata: piper, ligusticum, careum, origanum, rutae bacam, mentam, myrtae bacam, ovi vitellum, mel, acetum, oleum, vinum, liquamen. calefacies et sic uteris.

Translation

Sauce for gilthead: Pepper, lovage, caraway, oregano, rue seeds, mint, myrtle berries, egg yolks, honey, vinegar, oil, wine and liquamen. Heat and use warm.

Ingredients:

2 egg yolks
1 tsp vinegar
1 tsp liquamen (fish sauce (nam pla))
1 tbsp olive oil
250ml dry white wine
1/2 tsp ground cumin seeds
1/2 tsp ground coriander seeds
1/2 tsp ground black pepper
1/2 tsp ground lovage seeds
1 tsp mint, shredded
1/4 tsp pitted and minced myrtle berries (or crushed juniper berries)
4 tsp roux (mix 2 tsp flour with 2 tsp butter to a smooth paste)


Method:

Beat the egg yolks in a bowl with all the liquid ingredients hen add the herbs and spices and pour into a small pan. Cook over low heat for about 10 minutes then, as soon as the sauce begins to bubble add the roux. Whisk to combine and cook for 2 minutes. Serve hot over grilled, baked or steamed fish.

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