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Patina of Soles in Herb Sauce

A smooth main meal, bound to impress

  • Soles
  • Oil
  • Liquamen
  • White wine
  • Pepper
  • Lovage
  • Origan
  • Raw eggs

For the herb sauce

  • Pepper
  • Cumin
  • Coriander seed
  • Origan
  • Rue
  • Vinegar
  • Jericho dates
  • Defruitum
  • Oil
  • Liquamen
  • Beat and clean the soles and place in a shallow pan.
  • Add oil, liquamen and wine.
  • While the fish is cooking pound pepper, lovage, origan; grind well.
  • Pour on some of the fish stock, add raw eggs, and work into a smooth mixture.
  • Pour over the soles and cook over a low fire.
  • When the mixture has set sprinkle with pepper and serve.

For the sauce

  • Pound pepper, cumin, coriander seed, origan, rue; pound well, moisten with vinegar.
  • Aadd Jericho dates, honey, defrutum, oil, liquamen, mix well.
  • Pour into a pot, bring to a boil. When it boils, pour over fish.
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