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Aliter Ius in Murena Assa (Sauce for Grilled Moray Eel, Another Way)
Aliter Ius in Murena Assa (Sauce for Grilled Moray Eel, Another Way) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage and damson plums in a stock, wine and oil base that's intended to be served with moray eel. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Grilled Moray Eel, Another Way (Aliter Ius in Murena Assa).
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Spice RecipesAncient Roman Recipes
Original Recipe
Aliter Ius in Murena Assa: piper, ligusticum, pruna damascena, vinum, mulsum, acetum, liquamen, defritum, oleum, et coques.
Translation
Sauce for Grilled Moray Eel, Another Way: [Combine] pepper, lovage, damsons, wine, mulsum, vinegar, liquamen, defritum and olive oil then cook.
Modern Redaction
Though the romans loved it, moray eel is not much consumed these days. However, this sauce works well with other types of eels and fish such as ling.
Ingredients:
1kg eel steaks, grilled
1/2 tsp freshly-ground black pepper
1/2 tsp lovage (or celery) seeds
4 damson plums, pitted and chopped
60ml white wine
2 tbsp
mulsum
2 tsp white wine vinegar
250ml
fish stock
1 tbsp olive oil
Method:
Combine the black pepper and lovage (or celery) seeds in a mortar. Pound to grind then add the damson plums and pound again. Mix in the white wine, mulsum, white wine vinegar, olive oil and fish stock then turn into a saucepan. Bring to a boil, reduce to a simmer and cook gently for 20 minutes, or until thickened.
Serve to accompany the grilled eel.
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.
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