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Patina solearum (Patina of Sole in a Herb Sauce)
Patina solearum (Patina of Sole in a Herb Sauce) is a traditional Ancient Roman recipe for oven-baked sole served with a date sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Patina solearum.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesAncient Roman Recipes
Original Recipe
Patina solearum: soleas battues et curatas compones in patina. adicies oleum, liquamen, vinum. dum coquitur, teres piper, ligusticum, origanum, fricabis, suffundes ius, ova cruda et unum corpus facies. super soleas refundes, lento igni coques. cum duxerit, piper aspargis et inferes.
Translation
A dish of sole is thus made: beat the sole prepare and place them in a shallow sauce pan, add oil, broth and wine, and poach them thus; now crush pepper, lovage, oregano and add of the fish juice; then bind the sauce with raw eggs yolks to make a good creamy sauce of it; strain this over the sole, heat all on a slow fire to fill it with live heat sprinkle with pepper and serve.
Modern Redaction
Ingredients:
1
sole fillet per person
30ml olive oil
250ml white wine
twist of pepper
pinch of
lovage seeds (or celery seeds)
60 tbsp
liquamen (or Nam Pla)
pinch of
oregano
2 eggs
pinch of cumin
pinch of
coriander seed
pinch of
rue
1 tbsp white wine vinegar
50g chopped dates
2 tbsp
defritum
olive oil.
Method:
Place the sole fillets in a shallow pan. Add the olive oil, white wine and 30ml liquamen. Place the fish in an oven for about 20 minutes at 150°C (300°F/Gas Mark 2) to poach.
Whilst the fish is cooking place a pinch of peppercorns, lovage and oregano in a pestle and mortar. Grind well. Add a ladle of the fish poaching liquor to this along with the eggs and work into a smooth mixture.
Pour this mix over the soles and return to the oven.
Meanwhile take a pinch of pepper, cumin, coriander seeds, oregano and rue and grind in a pestle and mortar. Add the vinegar to this and mix into a paste. Finally add the finely-chopped dates, honey, defritum oil and 30ml liquamen and mix well. Pour this into a pan and bring to the boil. As soon as the sauce has boiled pour over the fish and serve.
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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