Monday, September 22, 2014

Online Food History Class #3 Apicius

Hic est Patina Zomoteganona. That just means a plate of sauce in a frying pan, or something like that, made of any sort of fish. I've never cooked it before, but I think among Apicius' best.

Here's a really loose translation. Raw fish in a pan (this is wild salmon), add oil, liquamen (fish sauce), cooked down wine, and a bundle of fresh coriander and leek. Cook, then pound pepper, lovage, oregano, the cooked down bundle in a mortar, and pour in cooking liquid then (keep pounding) and pour back in the pan. Let fish cook through, add an egg and stir to temper, until thickened, sprinkle with pepper and serve.

The combination of flavors are exquisite. Whoever actually wrote this recipe knew exactly what he or she was doing.

Unfortunately adobe connect did not work at home, maybe my old computer or crappy connection. Shame with such great material the technology totally failed. On an off and after an hour or so I quit. But the fish tastes great. Try it!


Sarah said...

It looks amazing.

deana sidney said...

I have been constantly amazed at the flavors of the old Romans and their sauces have been consistently fine. Beautiful fish!