Fish Patina (with Shallots)
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- fish (any kind)
- Ascalon onions (shallots)
- liquamen (Roman fermented fish sauce)
- oil
- salt-fish (salsum)
- vinegar
- borage (corona bubula)
Instructions
- Chop shallots into a pan and lay cleaned fish on top.
- Add liquamen and oil, and cook.
- Place cooked salt-fish in the middle; sprinkle vinegar and garnish with borage.