Patina solearum
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Original RecipePatina solearum (from Apicius' De Re Coquinaria)Patina solearum: soleas battues et curatas compones in patina. adicies oleum, liquamen, vinum. dum coquitur, teres piper, ligusticum, origanum, fricabis, suffundes ius, ova cruda et unum corpus facies. super soleas refundes, lento igni coques. cum duxerit, piper aspargis et inferes. TranslationA dish of sole is thus made: beat the sole prepare and place them in a shallow sauce pan, add oil, broth and wine, and poach them thus; now crush pepper, lovage, oregano and add of the fish juice; then bind the sauce with raw eggs yolks to make a good creamy sauce of it; strain this over the sole, heat all on a slow fire to fill it with live heat sprinkle with pepper and serve. Modern RedactionIngredients
1 sole fillet per person Method:Place the sole fillets in a shallow pan. Add the olive oil, white wine and 30ml liquamen. Place the fish in an oven for about 20 minutes at 150°C to poach. Whilst the fish is cooking place a pinch of peppercorns, lovage and oregano in a pestle and mortar. Grind well. Add a ladle of the fish poaching liquor to this along with the eggs and work into a smooth mixture. Pour this mix over the soles and return to the oven. Meanwhile take a pinch of pepper, cumin, coriander seeds, oregano and rue and grind in a pestle and mortar. Add the vinegar to this and mix into a paste. Finally add the finely-chopped dates, honey, defritum oil and 30ml liquamen and mix well. Pour this into a pan and bring to the boil. As soon as the sauce has boiled pour over the fish and serve. |
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