Aliter Ius in Mullos Assos (Another Sauce for Baked Red Mullet)

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Aliter Ius in Mullos Assos (Another Sauce for Baked Red Mullet)

Aliter Ius in Mullos Assos (Another Sauce for Baked Red Mullet) is a traditional Ancient Roman recipe for a classic herbed sauce in a honey, stock and olive oil base. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Sauce for Baked Red Mullet (Aliter Ius in Mullos Assos).

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Herb Recipes Ancient Roman Recipes

Original Recipe

Ius in Mullos Assos (from Apicius' De Re Coquinaria) X, i, 12

Aliter ius in mullos assos: rutam, mentam, coriandrum, feniculum, omnia viridia, piper, ligusticum, mel, liquamen et oleum modice.

Translation

Another Sauce for Baked Red Mullet: [Take] rue, mint, coriander, fennel [ensuring that they are] all fresh. Add pepper, lovage, honey, liquamen and a little olive oil.

Modern Redaction

Ingredients:

whole red mullet, baked (about 1.3kg)

pinch of rue (or rosemary)
1 tsp mint, finely chopped
2 tsp coriander leaves, chopped
1 tbsp fennel leaves, chopped
1/2 tsp freshly-ground black pepper
1 tbsp runny honey
1 tbsp liquamen (fish sauce)
250ml fish stock
1 tsp olive oil

Method:

Combine the rue (or rosemary), mint, coriander leaves and fennel leaves in a mortar. Pound to grind then add the black pepper and pound again. Mix in the honey, liquamen, olive oil and fish stock. Turn into a small pan and bring to a boil. Reduce to a simmer and cook for 20 minutes, or until thickened.

Serve to accompany the baked fish.

Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.