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).
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.
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