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Ius in Percam (Sauce for Perch)
Ius in Percam (Sauce for Perch) is a traditional Ancient Roman recipe for a classic sauce of damson plums, and onions with spices in a wine, vinegar and olive oil base that's intended to be served with boiled perch. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Perch (Ius in Percam).
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Spice RecipesAncient Roman Recipes
Original Recipe
Ius in percam: piper, ligusticum, cuminum frictum, cepam, pruna damascena enucleata, vinum, mulsum, acetum, oleum, defritum, et coques.
Translation
Sauce for Perch: [Combine] pepper, lovage, toasted cumin, onion, pitted damsons, wine, vinegar, olive oil and defritum then cook.
Modern Redaction
Ingredients:
1.2kg (about) poached perch
1/2 tsp freshly-ground black pepper
1 tsp lovage (or celery) seed
1/2 tsp toasted cumin seeds
1 tbsp onion, finely chopped
4 damson plums, pitted and chopped
60ml white wine
1 tsp white wine vinegar
1 tbs olive oil
2 tbsp
defritum
200ml fish stock
Method:
Combine the black pepper, lovage (or celery) seeds and cumin seeds in a mortar. Pound to grind then add the onion and plums and pound again. Mix in the white wine, white wine vinegar, olive oil, defritum and fish stock then turn into a suaucepan. Bring to a boil, reduce to a simmer and cook for 20 minutes, or until thickened.
Serve to accompany the baked 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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