Roman Fish Platter
Patina De Pisciculis
from Marcus Gavius Apicius. De Re Coquinaria.
450g (1lb) Whole Sardines or other fish fillets, poached
120ml (4 floz) Olive Oil
150g Raisins or Sultanas
2 Onions, finely diced
45ml (3 tbsp) Liquamen (Fish Sauce), or to taste
1 tbsp Lovage or Parsley
1 tbsp Oregano
½ tsp Pepper, freshly ground
Cornflour
Place in a bowl the raisins or sultanas, onions, herbs, liquamen, pepper and oil and mix well.
Preheat oven to 180°C: 350°F: Gas 4
Place the mixture in a casserole and bake for 30-35 minutes.
Add a little cornflour dissolved in water and stir thoroughly.
Return to the oven for a few minutes.
Place the warm sardines or fish fillets on top of the mixture and serve.
Submitted by: John David
Email: The Foody UK and Ireland
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