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Aliter Ius in Murena Elixa II (Another, Sauce for Poached Moray Eel II)
Aliter Ius in Murena Elixa (Another, Sauce for Poached Moray Eel) is a traditional Ancient Roman recipe for a classic spiced sauce of pine nuts in a honey, vinegar, wine, stock and olive oil base that's intended to be served with poached moray eel. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another, Sauce for Poached Moray Eel (Aliter Ius in Murena Elixa).
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 elixa: piper, ligusticum, careum, apii semen, coriandrum, mentam aridam, nucleos pineos, rutam, mel, acetum, vinum, liquamen, oleum modice. calefacies et amulo obligas.
Translation
Another, Sauce for Poached Moray Eel: [Combine] pepper, lovage, caraway, celery seeds, coriander, dried mint, pine nuts, rue, honey, vinegar, wine, liquamen and a little olive oil. Simmer and thicken with starch.
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, poached
1/4 tsp freshly-ground black pepper
1 tsp lovage (or celery) seeds
1/2 tsp coriander seeds
1/2 tsp dried mint
pinch of rue (or rosemary)
4 tbsp pine nuts
1 tsp honey
1 tsp white wine vinegar
60ml white wine
200ml
fish stock
1 tbsp liquamen (fish sauce)
1 tbsp olive oil
Method:
Combine the black pepper, lovage (or celery) seeds, coriander seeds, mint and rue (or rosemary) in a mortar. Pound to grind then add the pine nuts and pound again. Mix in the honey, white wine vinegar, white wine, liquamen fish stock and olive oil 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 poached 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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