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Patina zomoteganon (Fish Fillets with Leek and Coriander)

Patina zomoteganon (Fish Fillets with Leek and Coriander) is a traditional Ancient Roman recipe for fish fillets poached in a fish stock sauce and served with leeks and a spiced sauce thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Patina zomoteganon.

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Spice RecipesVegetable RecipesAncient Roman Recipes

Original Recipe

Patina zomoteganon (from Apicius' De Re Coquinaria)

Patina zomoteganon: crudos quoslibet pisces in patina compones. adicies oleum, liquamen, vinum, [coctum] fasciculum porri, coriandri. dum coquitur, teres piper, ligusticum, origani fasciculum, [de suo sibi] fricabis, suffundes ius de suo sibi, ova cruda dissolves, temperas. exinanies in patinam, facies ut obligetur. cum tenuerit, piper aspergis et inferes.

Translation

The zomore fish dish is made as follows: take raw ganonas and other fish whichever you like, place them in a saucepan, adding oil, broth, reduced wine, a bunch of leeks and green coriander; while this cooks, crush pepper, lovage and a bunch of oregano which crush by itself and dilute with the juice of the fish. Now dissolve break and beat egg yolks for a liaison prepare and taste the dish, binding the sauce with the yolks sprinkle with pepper and serve.

Ingredients:

1 whole firm-fleshed fish
200ml fish stock
30ml caroenum
2 tsp olive oil
1 sliced leek
1 tsp coriander seeds
large pinch of black peppercorns
1 tsp celery seeds (or lovage)
1 tsp chopped fresh oregano
2 raw egg yolks
twist of black pepper.

Method:

Fillet the fish and cut these fillets into fish. Add these to a pot before topping with fish stock, caroenum, olive oil and the leek. Bring this mixture to a boil, cover and simmer over a low heat for about 10 minutes.

Meanwhile grind the coriander, pepper and lovage in a pestle and mortar. Add the oregano and mix to a paste. Add these seasonings to the stew and simmer for a further five minutes.

Beat the egg yolks together and add this little by little to the stew to thicken it. Simmer the mixture for a further ten minutes then serve with a sprinkling of ground pepper.

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.