Click on the image, above to submit to Pinterest.
Aliter ius in pisce elixo (Sauce for Poached Fish, Another Way)
Aliter ius in pisce elixo (Sauce for Poached Fish, Another Way) is a traditional Ancient Roman recipe for a fish fried and then baked with salt, coriander seeds and dill before being served with a sauce made of white wine vinegar and fish sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Aliter ius in pisce elixo.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
6-8
Rating: 
Tags : Ancient Roman Recipes
Original Recipe
Aliter ius in pisce elixo: cum curaveris piscem, adicies in sartaginem... semen, aquam, anethum viridem et ipsum piscem. cum coctus fuerit, asperges aceto et inferes.
Translation
When the fish is prepared, put the same in a flat pan with coriander seed, water and green dill; when cooked sprinkle with vinegar and serve.
Modern Redaction
Method:
Clean, wash and dry the whole fish. Crush the salt and coriander seed together in a pestle and mortar. Use this mixture to cover the skin of the fish.
Place the fish in an oven-proof frying pan and fry quickly on both sides. Sprinkle the dill over the top of the fish, cover with a lid and place the pan in an oven pre-heated to 180°C (350°F/Gas Mark 4) until the fish is cooked through (from 20 to 40 minutes depending on the size of the fish).
Turn the fish out onto a plate and sprinkle with the mixture of vinegar and liquamen.
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.
%20Recipe)