Patina of Sea Bass
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- sea bass (lupus)
- pepper
- cumin
- parsley
- rue
- onion
- honey
- liquamen (Roman fermented fish sauce)
- passum (raisin wine)
- olive oil
Instructions
- Grind pepper, cumin, parsley, rue and onion together.
- Work in honey, liquamen and passum, then finish with a few drops of oil, and dress the sea bass with the sauce.