Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet)
Patina de Piscibus, Dentice, Aurata et Mugile (A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet) is a traditional Ancient Roman recipe for a classic dish of fish fillets that are baked, chopped and finished by baking with oysters in a sauce, wine and olive oil sauce with eggs. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet (Patina de Piscibus, Dentice, Aurata et Mugile).
Patina de piscibus, dentice, aurata et mugile: accipies pisces, curatos subassabis, postea eos in pulpas carpes. deinde ostrea curabis. adicies in mortarium piperis scripulos VI, suffundes liquamen, fricabis. postea adicies liquaminis cyathum unum, vini cyathum unum, mittes in caccabum et olei unc. III et ostrea. oenogarum facies fervere. cum ferbuerit, patinam perunges et in pulpam supra scriptam mittes et [in] condituram de ostreis. facies ut ferveat. cum ferbuerit, franges ova XI, infundes super ostrea. cum strinxerint, piper asparges et inferes.
Translation
A Dish of Fish Made with Dentex, Gilt-head Bream, or Grey Mullet: Take the fish, fillet them and lightly bake then chop up the flesh. Next, shuck [a quantity of] oysters. Put in a mortar 8g of pepper, moisten with liquamen and wine, put into a saucepan with 90ml of olive oil and the oysters. Bring the [above] wine sauce to a boil. When it has boiled, grease a shallow pan and put the fish and oyster sauce [above] into it. Bring to a boil and break [in] eleven eggs over the fish and oysters. When the sauce has thickened, season with pepper and serve.
Modern Redaction
Ingredients:
500g dentex, gilt-head bream or grey mullet fillets
100g oyster meats, chopped
1 tsp freshly-ground black pepper
2 tbsp liquamen or Thai fish sauce
200ml fish stock
60ml white wine
60ml olive oil
4 eggs, beaten
Method:
Drizzle the fish fillets with olive oil, place in a greased baking dish then transfer to an oven pre-heated to 180°C and bake, covered for about 15 minutes. Remove the fish from the oven and chop up the flesh.
Shuck oysters and chop the flesh. Strain the liquor and place in a pan with the black pepper, fish sauce, fish stock, white wine and olive oil. Bring this sauce to a boil then add the oysters and cook for 3 minutes. Grease a flame-proof baking dish then take the sauce off the heat. Add the fish meat and pour into the pan. Break over the eggs and beat to combine.
Bring the mixture to a simmer and cook until thickened. Serve hot, sprinkled with freshly-ground black pepper.
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