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Patellam Lucretianam (A Dish of Lizard-fish)
Patinam de Lagitis (A Dish of Lizard-fish) is a traditional Ancient Roman recipe for a classic dish of fish fish coated in egg that are fried and finished in a sauce of lquamen, wine and olive oil before being flavoured with wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: A Dish of Lizard-fish (Patinam de Lagitis).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesAncient Roman Recipes
Original Recipe
Patinam de lagitis: lagitas rades, lavas, ova confringis et cum lagitis commiscis. adicies liquamen, vinum, oleum, facies ut ferveat. cum ferbuerit, oenogarum simplex perfundis. piper asperges et inferes.
Translation
A Dish of Lizard-fish: Scale and wash the fish and break raw eggs and mix them with the fish. Add liquamen, wine, and olive oil and bring to a boil. Afterwards, pour over plain wine sauce, season with pepper and serve.
Modern Redaction
Lizard fish is a Mediterranean fish that, in Roman times, was caught, salted and transported to Rome. It's not commonly eaten, much less salted to preserve, these days, so this exact ingredient can no longer readily be found. This dish, however, seems to call for fresh lizardfish. I would recommend substituting any long fillets of firm-fleshed fish. Mackerel is good.
Ingredients:
500g firm fish fillets (eg
mackerel)
2 eggs, beaten
60ml olive oil
3 tbsp liquamen (fish sauce)
120ml white wine
For the Wine Sauce:
60ml white wine
60ml
fish stock
2 tbsp olive oil
freshly-ground black pepper
Method:
Scale and prepare the fish then cut into fillets. Heat the olive oil in a pan, dip the fish fillets in the egg to coat then add to the pan and fry until golden. Stir in the liquamen and white wine and bring to a simmer. Cover the pan and steam the fish for about 15 minutes, or until cooked through.
Whisk together the white wine, fish stock and olive oil for the wine sauce. Pour into the pan with the fish, bring to a boil and cook until slightly reduced. Turn into a serving bowl, garnish with black pepper 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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