Red Mullet with Dill
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- red mullet
- olive oil
- liquamen (Roman fermented fish sauce)
- wine
- leek
- coriander
- pepper
- vinegar
- passum (raisin wine)
- starch
Instructions
- Scale and wash the mullet; arrange in a pan with oil, liquamen, wine and bundles of leek and coriander; cook.
- Grind pepper, add oil and some vinegar, temper with passum.
- Transfer to a pot, simmer, thicken with starch, and pour over the fish; sprinkle with pepper.