Click on the image, above to submit to Pinterest.
Ius in Dentice Asso (Sauce for Baked Bream)
Ius in Dentice Asso (Sauce for Baked Bream) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, coriander, mint, rue and quinces in a honey, wine, stock and olive oil base that's thickened with cornflour and which is served with baked bream. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Baked Bream (Ius in Dentice Asso).
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes
Original Recipe
Ius in dentice asso: piper, ligusticum, coriandrum, mentam, rutam aridam, malum cydonium coctum, mel, vinum, liquamen, oleum. calefacies, amulo obligabis.
Translation
Sauce for Baked Bream: [Combine] pepper, lovage, coriander, mint, dried rue, cooked quinces, honey, wine, liquamen and olive oil. Bring to a simmer and thicken with starch [then pour over the baked bream before serving].
Modern Redaction
Dentice here, derived from
dentex refers to the common sea bream (or red porgy),
Pagrus pagrus, an Atlantic and Mediterranean fish.
Ingredients:
2 whole baked bream
1 quince, peeled, cored and diced
1/2 tsp freshly-ground black pepper
1 tsp lovage (or celery) seeds
1 tsp dried mint, crumbled
pinch of rue (or rosemary)
1 tbsp honey
120ml white wine
1 tbsp olive oil
2 tbsp liquamen (fish sauce)
350ml
fish stock
1 tsp cornflour mixed to a smooth slurry with 1 tbsp water (originally wheat starch, amulum, would have been used).
Method:
Place the quince pieces in a small pan with about 4 tbsp water. Bring to a simmer, cover and cook gently for about 40 minutes, stirring occasionally, or until the quince is tender. Take off the heat and set aside.
Combine the black pepper, lovage (or celery) seeds, mint and rue (or rosemary) in a mortar. Pound to grind then add the cooked quince and pound again until you have a paste. Mix in the honey, white wine, liquamen, olive oil and fish stock then turn into a saucepan. Bring to a boil, reduce to a simmer and cook gently for bout 20 minutes, or until thickened. At this point stir in the cornflour slurry and cook for about 5 minutes more, or until thickened
Serve to accompany the baked bream.
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.
%20Recipe)