Monday, September 22, 2014
Online Food History Class #3 Apicius
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!