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Ius in Mullo Taricho (Sauce for Salted Red Mullet)
Ius in Mullo Taricho (Sauce for Salted Red Mullet) is a traditional Ancient Roman recipe for a classic sauce of pepper, rue, onion, dates and mustard mixed with chopped sea urchin and olive oil that's served with fried or baked fish. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sauce for Salted Red Mullet (Ius in Mullo Taricho).
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Ius in mullo taricho: piper, rutam, cepam, dactilum, sinapi, trito commisces echino, oleo, et sic perfundes piscem frictum vel assatum.
Translation
Sauce for Salted Red Mullet: [Combine] pepper, rue, onion, dates and mustard. Mix with chopped sea urchin and olive oil. Pour this over fried or baked fish.
Modern Redaction
Ingredients:
1/2 tsp freshly-ground black pepper
pinch of
rue (or
rosemary)
3 tbsp onion, finely chopped
4 tbsp dates, finely chopped
2 tbsp Dijon-style mustard
2 tbsp
Pickled Bottled Sea Urchins, finely chopped
60ml olive oil
Method:
Pound together the pepper, rue, onion and dates in a mortar until you have a smooth paste. Work in the mustard and chopped sea urchins then whisk this mixture into the olive oil.
Serve as a cold dressing for fried or 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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