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Ius in Pisce Aurata (Sauce for Gilthead Bream)

Ius in Pisce Aurata (Sauce for Gilthead Bream) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage, caraway, oregano, rue, mint and myrtle in a honey, vinegr, oil, wine and stock base thickened with egg yolks and which is served with poached gilthead bream. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Gilthead Bream (Ius in Pisce Aurata).

prep time

15 minutes

cook time

25 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesHerb RecipesAncient Roman Recipes


Original Recipe


Ius in Pisce Aurata (from Apicius' De Re Coquinaria) X, ii, 14


Ius in pisce aurata: piper, ligusticum, careum, origanum, rutae bacam, mentam, myrtae bacam, ovi vitellum, mel, acetum, oleum, vinum, liquamen. calefacies et sic uteris.

Translation


Sauce for Gilthead Bream: [Combine] pepper, lovage, caraway, oregano, rue berries, mint, myrtle berries, egg yolks, honey, vinegar, olive oil, wine and liquamen. Simmer [together] and serve.

Modern Redaction

Ingredients:

2 whole poached gilthead bream

1/2 tsp freshly-ground black pepper
1 tsp lovage (or celery) seeds
1/8 tsp caraway seeds
1 tsp dried oregano, crumbled
pinch of rue berries (or dried rosemary)
1/2 tsp dried mint
1 tsp myrtle berries
1 tbsp honey
1 tbsp white wine vinegar
1 tbs olive oil
120ml white wine
1 tbsp liquamen (fish sauce)
400ml fish stock
2 egg yolks

Method:

Combine the black pepper, lovage (or celery) seeds, caraway seeds, oregano, rue berries (or rosemary, mint and myrtle berries in a mortar. Pound to grind then mix in the honey, white wine vinegar, liquamen, olive oil, wine 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.

Whisk the egg yolks in a bowl, add a ladleful of the sauce to temper then pour into the pan with the remaining sauce. Whisk to combine then simmer gently (do not boil) until thickened.

Serve to accompany the poached gilthead 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.