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Aliter Vice Salsi (Another Substitute for Saltfish)
Aliter Vice Salsi (Another Substitute for Saltfish) is a traditional Ancient Roman recipe for a classic method of making 'mock' saltfish from salted livers in a stock, wine and chopped nut sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Another Substitute for Saltfish (Aliter Vice Salsi).
prep time
120 minutes
cook time
15 minutes
Total Time:
135 minutes
Serves:
4
Rating: 
Tags : Spice RecipesChicken RecipesFowl RecipesAncient Roman Recipes
Original Recipe
Aliter vice salsi: cuminum, piper, liquamen teres, et passum modice vel caroenum et nuces tritas plurimas misces et simul conteres et in salsare defundes. oleum modice superstillabis et inferes.
Translation
Another Substitute for Saltfish: [Grind] cumin and pepper. Mix in liquamen, add a little passum or caroenum and mix with a large quantity of chopped nuts. Blend thoroughly then pour over the salted [livers]. Sprinkle over a few drops of olive oil and serve.
Modern Redaction
Ingredients:
300g chicken livers
6 tbsp liquamen (fish sauce)
1/2 tsp freshly-ground black pepper
1/4 tsp ground cumin
60ml
fish stock
4 tbsp passum or caroenum
4 tbsp ground
almonds
olive oil, to garnish
Method:
Trim the livers, add a little oil to a frying pan, add the livers and fry briefly until just done. Turn the livers into a bowl and sprinkle over 4 tbsp of the liquamen. Turn the livers to mix with the fish sauce then cover the bowl and set aside to marinate for 2 hours.
When ready to serve, mix together the remaining 2 tbsp liquamen, fish stock and wine in a bowl with the black pepper and cumin. Add the ground almonds and blend together. Arrange the salted livers on a serving dish and pour over the almond sauce. Drizzle a little olive oil over the top then serve.
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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