Patina of Dentex, Gilthead Bream and Mullet
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- dentex, gilthead bream and grey mullet
- oysters
- scruples pepper
- cyathus liquamen (Roman fermented fish sauce)
- cyathus wine
- ounces olive oil
- eggs
Instructions
- Clean the fish, roast them lightly, then flake the flesh into pieces. Separately prepare the oysters.
- In a mortar grind 6 scruples of pepper with a little liquamen, then work in 1 cyathus of liquamen and 1 cyathus of wine.
- Put the mixture in a pot with 3 ounces of oil and the oysters and bring this oenogarum sauce to the boil.
- Grease a patina, lay in the flaked fish and the oyster sauce, and let it cook.
- When it boils, break 11 eggs over the oysters; when set, sprinkle with pepper and serve.