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Ius in Lacertos Elixos (Sauce for Poached Lizard Fish)
Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, cumin, rue and onions in a honey, vinegar, stock and oil base that's was originally to be served with poached lizardfish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Ius in Lacertos Elixos (Sauce for Poached Lizard Fish).
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Spice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Ius in lacertos elixos: piper, ligusticum, cuminum, rutam viridem, cepam, mel, acetum, liquamen, oleum modice. cum bullierit, amulo obligas.
Translation
Sauce for Poached Lizard Fish: [Combine] pepper, lovage, cumin, fresh rue, onions, honey, vinegar, liquamen and a little olive oil. After bringing to a boil, thicken with starch.
Modern Redaction
Though the Romans loved it, lizardfish is not much consumed these days outside the Mediterranean. However, this sauce works well with any firm fish.
Ingredients:
1kg fish fillets, poached
1/2 tsp freshly-ground black pepper
1 tsp lovage (or celery) seeds
1/2 tsp cumin seeds
pinch of rue (or rosemary)
2 shallots, finely chopped
2 tsp honey
2 tsp white wine vinegar
250ml
fish stock
1 tbsp liquamen (fish sauce)
1 tbsp olive oil
Method:
Combine the black pepper, lovage (or celery) seeds, cumin seeds, and rue in a mortar. Pound to grind then add the shallots and pound again. Mix in the honey, white wine vinegar, 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 fish.
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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