Patina de pisciculis
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Original RecipePatina de pisciculis (from Apicius' De Re Coquinaria)Patina de pisciculis: uvam passam, piper, ligusticum, origanum, cepam, vinum, liquamen, oleum. transferes in patellam. cum cocta fuerit, adicies in ipsam pisciculos coctos. amulo obligas et inferes. TranslationTake raisins, pepper, lovage, oregano, onions, wine, broth and oil, place this in a pan; after this has cooked add to it the cooked small fish, bind with roux and serve. Modern RedactionIngredients
500g Boiled fillets of small fish (just about any fish will do) Method:First boil the fish in salted water. They're done when they begin to flake cleanly from the skin. Meanwhile, mix the raisins, pepper, lovage, oregano, onion, wine, Liquamen and oil together in a casserole dish. Bake in a hot oven (200°C) for about 30 minutes until the onions are soft and translucent. Strain the boiled fish, add the meat to the casserole along with a little cornflour to thicken. Return to the oven for 10 minutes and serve. |
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